9 White-Brined Cheeses That Aren't Greek Feta

Feta comes to mind first when most people think of white brined cheese. The crumbly, tangy staple is a fixture on Greek salads or marinated as part of a Mediterranean-inspired charcuterie board.

The truth is, feta is just the beginning. People across the Mediterranean, Balkans, and Middle East eat white brined cheeses with unique characters, flavors, and centuries-old production methods that speak to the history of these products. From spreadable versions to grill-ready options, these cheeses are shaped by tradition.

What is Greek PDO Feta?

Feta is the most iconic cheese in Greece. Protected under PDO (Protected Designation of Origin) status in the European Union, true Greek feta can only be made in specific regions of Greece. Under this designation, the cheese should be made using at least 70% sheep’s milk, often with goat’s milk added.

PDO Feta is traditionally aged in brine for at least two months to help develop its salty, tangy flavor and slightly crumbly texture. Its sharpness tends to intensify with age, and the texture can vary from soft and spreadable to firm and dry, depending on the maturation. You’ll find it in everything from Greek salads and spanakopita to grilled dishes and table cheese as a staple in Greek cuisine. Read more about Feta PDO.

Here are 8 more white brined cheeses you should know.

French-Style Feta

France

You’ll hear the term “feta” used in France to describe their version of Greek feta, but within the EU, you won’t find it labeled that way due to the PDO designation. Instead, you’ll find brands like Valbreso or Salakis that sell sheep’s milk cheese described as “Greek-style white cheese” or “French soft sheep’s milk cheese in brine.”

These cheeses are made using similar brining techniques to feta, but the texture and flavor are different. French-style “fetas” are generally made with 100% sheep’s milk, which contributes to a richer, creamier texture. Some may even have some added cow’s milk to soften the flavor, something you certainly wouldn’t see in a Greek feta. The French cheeses are also aged for a shorter period, resulting in a milder block of cheese.

French feta-style cheese is used in similar ways to its Greek counterpart, often found in crumbled form on salads, in tarts (like pissaladière), or in omelets.

Sirene

Bulgaria

Sirene, often referred to as “Bulgarian feta,” is traditionally made with sheep’s milk, although some producers have started adding cow’s and goat’s milk to their products. Aged in brine, sirene is usually firmer than Greek feta, so it’s easier to slice for a platter, but retains a tangy flavor. Creaminess is in between a Greek- and French-style feta.

Much like feta, sirene is made by curdling milk with rennet, cutting and pressing the curd, and then aging it in brine for about 40-45 days. This cheese is found diced or grated — it’s firm enough for a thick grate — in shopska salad, Bulgaria’s national salad, and pastries like banitsa. It’s also commonly eaten more simply with eggs or bread.

Telemea

Romania

Telemea is Romania’s traditional white brined cheese, with a long-standing history similar to sirene and Greek feta. “Everybody has a piece of telemea in their fridge,” says Andreea Popa, a Fellow and Training Partner at the Academy of Cheese with a focus on Romanian cheese. Popa, now in London, grew up in the countryside on the eastern side of Romania. As a little girl, she remembers the respect paid to the traditional way of producing the cheese.

Traditionally, telemea is a sheep’s milk cheese, but there is a varietal with a PDO made of cow’s milk. Telemea de Ibanesti, made in Mureș County in the center of the country, was the first Romanian cheese to achieve PDO status. The cheese is brined in salty water from a spring in one of the villages.

Telemea de Sibiu received Protected Geographical Indication (PGI) status in 2018. The sheep’s milk cheese is produced in Sibiu county, also in central Romania, with festivals to its name each year. Telemea’s flavor depends on the maturation processes used. The older the cheese, the stronger the flavor. “Sometimes you can feel your tongue tingling,” Popa says.

The cheese is often served as a side with tomatoes, green onions, or spring radishes, or on top of mămăligă, a cornmeal porridge similar to polenta. Modern preparations have it used on salads or baked like a feta.

Danish White

Denmark

Danish white, sometimes referred to as “Danish feta” or simply “white cheese” in export markets, is a cow’s milk cheese modeled on feta developed in Denmark. Unlike traditional feta, it’s made exclusively with cow’s milk, resulting in a creamier, milder taste and a smoother texture.

Rather than the tang you’d expect from a Greek feta, it’s slightly sour with a buttery finish. Its texture is more consistent and sliceable, so it’s popular in sandwiches, but it can also be crumbled on salads, grilled vegetables, or in savory pies. While not considered an artisanal product, it’s popular for home cooks looking for a less sharp flavor in their dishes.

Iranian Feta & Lighvan

Iran

Iranian feta, often referred to as Persian feta or simply as paneer by locals, is a white brined cheese typically made from cow’s milk, though sometimes it’s blended with sheep’s milk. It’s matured in brine for a few days to a few weeks, depending on the intended flavor profile. A shorter maturation results in a milder, creamy cheese.

Sanam Lamborn, a chef from Iran who features Persian cuisine on her site My Persian Kitchen, says that in Iran, the feta-style cheese is served simply. You’ll see it with jam on bread for breakfast, as part of a platter with fresh herbs and seasonal vegetables, or as a bundle (loghmeh) with greens and nuts in a piece of bread.

Lighvan cheese is an artisanal cheese made from pure sheep’s milk with a tangier taste and firmer texture. While Iranian feta is more commercially accessible, lighvan is valued for its rural heritage. This one is traditionally hand-crafted, with the curds manually cut, drained, and aged in brine. It has a more crumbly texture than Iranian feta, but is served in a similar way as part of Iranian breakfasts or with flatbread, fresh herbs, and walnuts.

Halloumi

Cyprus

Halloumi is a semi-hard, white brined cheese traditionally made from a mixture of goat’s and sheep’s milk, though some cow’s milk is also used in modern production. Originating from Cyprus, its firm texture and salty flavor come from being preserved in brine after boiling during production. This process, along with its squeaky bite, sets it apart from other brined cheeses.

Halloumi has a high melting point, so it’s ideal for grilling or frying without losing its shape. It’s served grilled in salads, sandwiches, or as a versatile meat substitute in Mediterranean dishes. Read about more cheeses to throw on the grill.

Beyaz Peynir

Turkey

Beyaz peynir is a white brined cheese from Turkey typically made with cow’s milk, although sheep’s or goat’s milk may also be used. The cheese ranges from soft and spreadable to firm and crumbly, depending on age and type. Typically brined for a few weeks to several months, beyaz peynir has a clean, tangy, slightly salty flavor with a milky finish. You’ll see this one in Turkish breakfasts, meze, and börek, or savory pastries. Unlike Greek feta, beyaz peynir is more adaptable in flavor and can be found in various strengths, from mild and creamy to salty and sharp.

Where to Find White Brined Cheeses

In the United States, feta is readily available at most grocery stores, but you’ll need to read the label to check its origins. American-made feta is often made with cow’s milk, with a different texture and milder taste than Greek-style feta.

Specialty cheese shops or markets with products from a specific region (e.g. Middle Eastern, Eastern European, or Mediterranean markets) are your best bet for cheeses from those countries. Online retailers are also a good option for a global selection.

9 White-Brined Cheeses You Should Know (Beyond Greek Feta!)