{"id":4464,"date":"2025-07-03T03:02:11","date_gmt":"2025-07-03T03:02:11","guid":{"rendered":"https:\/\/www.sutyo.com\/9-white-brined-cheeses-you-should-know-beyond-greek-feta\/"},"modified":"2025-07-03T03:02:11","modified_gmt":"2025-07-03T03:02:11","slug":"9-white-brined-cheeses-you-should-know-beyond-greek-feta","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/9-white-brined-cheeses-you-should-know-beyond-greek-feta\/","title":{"rendered":"9 White-Brined Cheeses You Should Know (Beyond Greek Feta!)"},"content":{"rendered":"
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White brined cheese<\/p>\n<\/figcaption><\/figure>\n

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

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.\u00a0<\/p>\n

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What is Greek PDO Feta?\u00a0<\/h2>\n
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Greek Feta<\/p>\n<\/figcaption><\/figure>\n

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\u2019s milk, often with goat\u2019s milk added.\u00a0<\/p>\n

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\u2019ll find it in everything from Greek salads and spanakopita to grilled dishes and table cheese as a staple in Greek cuisine. Read more about <\/em>Feta PDO<\/em><\/a>.<\/em>\u00a0<\/p>\n

Here are 8 more white brined cheeses you should know.<\/p>\n

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French-Style Feta<\/h2>\n

France<\/p>\n

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French Feta<\/p>\n<\/figcaption><\/figure>\n

You\u2019ll hear the term \u201cfeta\u201d used in France to describe their version of Greek feta, but within the EU, you won\u2019t find it labeled that way due to the PDO designation. Instead, you\u2019ll find brands like Valbreso or Salakis that sell sheep\u2019s milk cheese described as \u201cGreek-style white cheese\u201d or \u201cFrench soft sheep\u2019s milk cheese in brine.\u201d<\/p>\n

These cheeses are made using similar brining techniques to feta, but the texture and flavor are different. French-style \u201cfetas\u201d are generally made with 100% sheep\u2019s milk, which contributes to a richer, creamier texture. Some may even have some added cow\u2019s milk to soften the flavor, something you certainly wouldn\u2019t see in a Greek feta. The French cheeses are also aged for a shorter period, resulting in a milder block of cheese.\u00a0<\/p>\n

French feta-style cheese is used in similar ways to its Greek counterpart, often found in crumbled form on salads, in tarts (like pissaladi\u00e8re), or in omelets.\u00a0<\/p>\n

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Sirene<\/h2>\n

Bulgaria<\/p>\n

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Sirene<\/p>\n<\/figcaption><\/figure>\n

Sirene, often referred to as \u201cBulgarian feta,\u201d is traditionally made with sheep\u2019s milk, although some producers have started adding cow\u2019s and goat\u2019s milk to their products. Aged in brine, sirene is usually firmer than Greek feta, so it\u2019s easier to slice for a platter, but retains a tangy flavor. Creaminess is in between a Greek- and French-style feta.\u00a0<\/p>\n

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 \u2014 it\u2019s firm enough for a thick grate \u2014 in shopska salad, Bulgaria\u2019s national salad, and pastries like banitsa. It\u2019s also commonly eaten more simply with eggs or bread.\u00a0<\/p>\n

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Telemea<\/h2>\n

Romania <\/p>\n

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Telemea<\/p>\n<\/figcaption><\/figure>\n

Telemea is Romania\u2019s traditional white brined cheese, with a long-standing history similar to sirene and Greek feta. \u201cEverybody has a piece of telemea in their fridge,\u201d 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.<\/p>\n

Traditionally, telemea is a sheep\u2019s milk cheese, but there is a varietal with a PDO made of cow\u2019s milk. Telemea de Ibanesti, made in Mure\u0219 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.\u00a0<\/p>\n

Telemea de Sibiu received Protected Geographical Indication (PGI) status in 2018. The sheep\u2019s milk cheese is produced in Sibiu county, also in central Romania, with festivals to its name each year. Telemea\u2019s flavor depends on the maturation processes used. The older the cheese, the stronger the flavor. \u201cSometimes you can feel your tongue tingling,\u201d Popa says.\u00a0<\/p>\n

The cheese is often served as a side with tomatoes, green onions, or spring radishes, or on top of m\u0103m\u0103lig\u0103, a cornmeal porridge similar to polenta. Modern preparations have it used on salads or baked like a feta.<\/p>\n

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Danish White<\/h2>\n

Denmark<\/p>\n

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Danish White cheese<\/p>\n<\/figcaption><\/figure>\n

Danish white, sometimes referred to as \u201cDanish feta\u201d or simply \u201cwhite cheese\u201d in export markets, is a cow\u2019s milk cheese modeled on feta developed in Denmark. Unlike traditional feta, it\u2019s made exclusively with cow\u2019s milk, resulting in a creamier, milder taste and a smoother texture.\u00a0<\/p>\n

Rather than the tang you\u2019d expect from a Greek feta, it\u2019s slightly sour with a buttery finish. Its texture is more consistent and sliceable, so it\u2019s popular in sandwiches, but it can also be crumbled on salads, grilled vegetables, or in savory pies. While not considered an artisanal product, it\u2019s popular for home cooks looking for a less sharp flavor in their dishes.<\/p>\n

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Iranian Feta & Lighvan<\/h2>\n

Iran<\/p>\n

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Iranian Feta<\/p>\n<\/figcaption><\/figure>\n

Iranian feta, often referred to as Persian feta or simply as paneer by locals, is a white brined cheese typically made from cow\u2019s milk, though sometimes it\u2019s blended with sheep\u2019s milk. It\u2019s 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.\u00a0<\/p>\n

Sanam Lamborn, a chef from Iran who features Persian cuisine on her site My Persian Kitchen<\/a>, says that in Iran, the feta-style cheese is served simply. You\u2019ll 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.<\/p>\n

Lighvan cheese is an artisanal cheese made from pure sheep\u2019s 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.<\/p>\n

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Halloumi<\/h2>\n

Cyprus<\/p>\n

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Halloumi<\/p>\n<\/figcaption><\/figure>\n

Halloumi is a semi-hard, white brined cheese traditionally made from a mixture of goat\u2019s and sheep\u2019s milk, though some cow\u2019s 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.\u00a0<\/p>\n

Halloumi has a high melting point, so it\u2019s ideal for grilling or frying without losing its shape. It\u2019s served grilled in salads, sandwiches, or as a versatile meat substitute in Mediterranean dishes. Read about more <\/em>cheeses to throw on the grill<\/em><\/a>.<\/em>\u00a0<\/p>\n

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Beyaz Peynir\u00a0<\/h2>\n

Turkey<\/p>\n

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Beyaz Peynir<\/p>\n<\/figcaption><\/figure>\n

Beyaz peynir is a white brined cheese from Turkey typically made with cow\u2019s milk, although sheep\u2019s or goat\u2019s 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\u2019ll see this one in Turkish breakfasts, meze, and b\u00f6rek, 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. \u00a0<\/p>\n

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Where to Find White Brined Cheeses<\/h2>\n

In the United States, feta is readily available at most grocery stores, but you\u2019ll need to read the label to check its origins. American-made feta is often made with cow\u2019s milk, with a different texture and milder taste than Greek-style feta.\u00a0<\/p>\n

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.<\/p>\n

\u00a0<\/p><\/div>","protected":false},"excerpt":{"rendered":"

White brined cheese 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 … Okumaya devam et “9 White-Brined Cheeses You Should Know (Beyond Greek Feta!)”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-4464","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4464","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=4464"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4464\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=4464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=4464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=4464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}