Is feta a fresh or mature cheese?
Feta cheese is technically classified as a matured (or aged) cheese, although it is often mistaken for a fresh cheese because of its white colour, moist texture and lack of rind.
1. It isn’t a fresh cheese
Unlike Burgos cheese or mozzarella (which are eaten almost immediately after production), feta cheese must undergo a mandatory maturing process. According to Greece’s Protected Designation of Origin (PDO), authentic feta must be matured for a minimum of two months.
2. It is a cheese that is ‘cured in brine’
What makes it special is the way it is cured. Whilst Manchego cheese is air-cured, feta is cured by being immersed in a solution of water and salt (brine).
- First stage. It is left at room temperature for around 15 days to ferment.
- Second stage. It is then transferred to cold storage (between 2°C and 4°C), where it is left to mature for at least a further 45 days.
3. Differences
| Feature | Fresh cheese (e.g. Panela) | Feta cheese | Mature cheese (e.g. Parmesan) |
| Waiting time | 0 to a few days | At least 2 months | From 6 months to several years |
| Flavour | Smooth, milky | Intense, salty and tangy | Strong, complex, sometimes spicy |
| Humidity | Very high | High (due to the brine) | Very low |
| Texture | Soft or elastic | Crumbly and creamy |
Other aspects
1. The composition of the milk (PDO)
For a cheese to be considered authentic Feta PDO, it cannot be made from cow’s milk. It must be made from:
- At least 70% sheep’s milk.
- Up to 30% goat’s milk. It is this blend that gives it its distinctive sharp and ‘animal’ flavour profile, very different from the neutral, sweet taste of fresh cow’s milk cheese.
2. Shelf life (thanks to the salt)
Unlike fresh cheeses, which go off within a few days because they contain a lot of free water in which bacteria can grow, feta is a traditional method of preservation.
- The brine acts as a natural preservative.
- If kept submerged in its liquid, feta can last for months in the fridge without losing its qualities, something that would be impossible for a genuine fresh cheese.
3. Behaviour in hot weather
This is a key point to remember in the kitchen: feta cheese doesn’t melt.
- Due to its acidity and the denaturation of its proteins during the ripening process, if you heat it, it softens and becomes creamy, but retains its shape.
- A fresh cheese usually releases a lot of liquid or melts completely; feta is ideal for baking (such as the famous Baked Feta Pasta).
4. Why is it pure white?
Many mature cheeses turn yellowish over time (due to the beta-carotene in cow’s milk). Feta remains bright white for two reasons:
- Sheep’s and goat’s milk do not contain beta-carotene.
- As it is submerged in brine and has no contact with oxygen, it does not oxidise or develop a dark rind.
