We continue our tour of international cuisine in honor of the Olympic Games, by examining the differences between Greek and French Feta cheeses. Even though they have the same name, these two cheeses have a noticable difference in taste and texture. Greek Feta, the one most people are familiar with, is normally made with sheep’s milk or a combination of sheep and goat milk. It has a salty profile with a slight tang and sour aftertaste. Greek Feta is on the softer side with a crumbly texture. Most commonly used on salads and in pastas, to add a hint of salt to the dish. While French Feta delivers just as much taste and texture as its Greek counterpart. Typically made with sheep’s milk, French Feta has a milder, less tangy flavor with a softer, creamier texture. Its softer texture allows the cheese to spread easier, making it perfect for pairing with crackers. Bianchini’s has a large selection of international and domestic cheeses, along with a wide range of wines for pairing. Browse our feta recipe collection for menu inspiration and find what you need to create international dishes in our store.

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