Roussas Greek PDO Feta Cheese — Barrel-Aged Sheep & Goat Milk Feta | 7 oz Block

⚠️ Seasonal shipping pause: Due to high summer temperatures, feta cheese shipments are suspended from approximately July 15 through the end of September to protect quality during transit. Orders placed now will ship in early October when cooler weather returns. Sign up for our email list to be notified the moment shipping resumes.

The Feta That Reminds You What Feta Is Supposed to Taste Like

If your reference point for feta is the crumbled, pre-packaged kind from a grocery store dairy aisle, Roussas barrel-aged PDO feta will recalibrate your expectations. This is cheese made the way it's been made in Thessaly for generations — from a blend of sheep's and goat's milk, aged in traditional beech wood barrels, and protected by Greek law from the kind of shortcuts that produce the bland, rubbery product most Americans have accepted as normal.

The PDO designation — Protected Designation of Origin — isn't a marketing claim. It's a legal guarantee enforced by the European Union, requiring that authentic feta be produced in specific regions of Greece using specific milk ratios and traditional methods. Roussas meets every requirement, and then some. See what this feta can do in the hands of a serious home cook →

What Barrel Aging Actually Does

Most feta is aged in metal tins — a faster, cheaper process that produces a milder, less complex cheese. Barrel aging in beech wood takes 3–4 months and allows the cheese to breathe, developing a tangier, creamier, more layered flavor that you can't replicate with shortcuts. The result is a feta that crumbles with character, melts with richness, and holds its own against bold ingredients without disappearing into them.

Crumble it over a proper Greek salad with our Kalamata olives and a drizzle of Sparta Gourmet EVOO. Whip it into a dip with lemon and chili flakes. Bake it into spanakopita. Pair it with watermelon and honey for a mezze that stops conversation. Or try the whipped feta dip and the marinated olive and feta combination that our customers keep coming back to.

Made From 100% Sheep & Goat Milk — Nothing Else

Roussas uses a minimum 70% sheep's milk blended with up to 30% goat's milk — the traditional ratio that gives authentic Greek feta its distinctive richness and tang. No cow's milk. No fillers. No preservatives. Just milk, salt, and time. Keep it submerged in its brine after opening and it will stay fresh for weeks in the refrigerator. If the brine runs low, a simple saltwater solution (1 tsp salt per cup of water) will extend it further. Ships fresh to all 50 states.

Frequently Asked Questions

• Is this feta made from sheep and goat milk?
  Yes. Roussas barrel-aged feta is made in Thessaly, Greece from a minimum 70% sheep's milk blended with up to 30% goat's milk — the only milk blend permitted under the PDO feta designation. No cow's milk, ever.
• What is the best feta for spanakopita?
  A barrel-aged PDO feta like this one. Barrel aging develops a tangier, more assertive flavor that stands up to spinach, dill, and phyllo instead of disappearing into the filling. The 7 oz block is the right amount for one pan of spanakopita. Crumble it straight from the brine — no pressing or drying needed.
• What does "barrel aged" mean for feta?
  The cheese matures for 3–4 months in beech wood barrels instead of metal tins. The wood lets the cheese breathe, developing a creamier texture and a deeper, more layered tang than tin-aged feta.
• How is PDO feta different from supermarket feta?
  PDO (Protected Designation of Origin) is EU law: only cheese made in designated Greek regions from sheep's milk — or a sheep and goat milk blend — may be sold as feta in Europe, under the EU ruling of 2002/2005. Most supermarket versions are cow's-milk imitations.