Authentic Greek PDO Feta Cheese | Barrel Aged (2.2 lbs)

The 2.2 lb Block for Households That Take Feta Seriously

This is the size that makes sense for a household where feta isn't a garnish — it's a staple. Enough to crumble over salads all week, whip into a dip for guests, fold into a frittata on Sunday morning, and still have some left for the mezze board on Friday. Roussas barrel-aged PDO feta in a 2.2 lb block: the right amount for a kitchen that actually uses it.

The cheese itself is the same as it's always been — made in Thessaly from a minimum 70% sheep's milk blended with up to 30% goat's milk, aged for 3–4 months in traditional beech wood barrels, and protected by EU law from the shortcuts that produce the bland, rubbery product most Americans have accepted as feta. The PDO designation isn't a marketing claim. It's a legal guarantee that this cheese was made in Greece, by Greek producers, using the methods that have defined the category for centuries. See what this feta can do in a serious home kitchen →

What Barrel Aging Does That Metal Tins Can't

Most feta — including much of what's sold as "authentic" in American grocery stores — is aged in metal tins. It's faster, cheaper, and produces a milder, less interesting cheese. Barrel aging in beech wood takes 3–4 months and allows the cheese to breathe, developing the tangy, creamy, layered complexity that makes Roussas the reference point for what feta should taste like. The texture crumbles with character. It holds its own against bold ingredients. It doesn't disappear into a salad — it defines it.

Crumble it over a proper Greek salad with Kalamata olives and a drizzle of Sparta Gourmet EVOO. Try the whipped feta dip that keeps getting requested at every gathering. Pair it with the marinated olive and feta combination for a mezze that needs no explanation. Or bake it into spanakopita, fold it into eggs, or finish a grain bowl with it — the 2.2 lb block gives you enough to cook freely without rationing.

Storage That Keeps It at Its Best

Keep it submerged in its brine and refrigerated. It will stay fresh for weeks. If the brine level drops, top it up with a simple saltwater solution — one teaspoon of salt per cup of water — and it will keep going. Don't freeze it; freezing changes the texture in ways that can't be undone. Ships fresh to all 50 states. For households that go through feta faster, the 4.4 lb bulk block offers better value per ounce with the same quality.