White-Brined Cheeses from Around the World

White-Brined Cheeses from Around the World

When most of us think of white brined cheese, feta immediately comes to mind. That crumbly, tangy staple that stars on Greek salads or gets marinated for a Mediterranean-style charcuterie board has become a kitchen classic. But feta is just the tip of the iceberg—or should we say, the brine.

Across the Mediterranean, the Balkans, and the Middle East, white brined cheeses have been crafted for centuries, each with its own character, flavor, and traditional methods. From spreadable varieties to grill-ready blocks, these cheeses carry the history of their regions in every bite.

Greek PDO Feta

Feta reigns supreme in Greece and enjoys PDO (Protected Designation of Origin) status in the European Union. That means only cheese produced in certain regions, using at least 70% sheep’s milk (often blended with goat’s milk), can be called “feta.”

Traditionally aged in brine for at least two months, Greek feta develops a sharp, tangy flavor and a crumbly texture that can range from soft and spreadable to firm and dry. It’s everywhere—from classic Greek salads and spanakopita to grilled dishes and simple table cheese.

French-Style Feta

In France, “feta” gets a twist. True Greek feta can’t be sold under that name in the EU, so French producers offer “Greek-style white cheese” or “sheep’s milk cheese in brine.” Brands like Valbreso or Salakis focus on 100% sheep’s milk, creating a creamier, richer block than its Greek cousin. Some even add cow’s milk to mellow the flavor. A shorter aging period keeps it mild, making it perfect for salads, tarts, or omelets.

Sirene (Bulgaria)

Sirene, often called Bulgarian feta, is usually made from sheep’s milk, though cow and goat blends are becoming more common. Firmer than Greek feta but still tangy, it’s a slice-friendly cheese that bridges creaminess and bite. Sirene stars in shopska salad, banitsa pastries, or simply alongside eggs and bread.

Telemea (Romania)

Telemea is a staple in Romanian kitchens. Traditionally sheep’s milk, with PDO options for cow’s milk, telemea is brined in local salty waters and aged for variable lengths. Older cheeses pack a punch, sometimes making your tongue tingle. Whether served with spring radishes and tomatoes or baked into modern salads, telemea brings both tradition and versatility to the table.

Danish White Cheese

Denmark put its spin on feta using cow’s milk exclusively. Danish white cheese is creamier, milder, and slightly sour with a buttery finish. Its consistent, sliceable texture makes it a go-to for sandwiches, salads, or savory pies, ideal for those who want a brined cheese without the sharp tang of Greek feta.

Iranian Feta & Lighvan

Iranian feta (or Persian feta) is usually cow’s milk, sometimes blended with sheep, brined for a few days to weeks. Served simply—jam on bread, breakfast platters, or with greens and nuts—it’s all about fresh, balanced flavors. Lighvan, an artisanal counterpart made from pure sheep’s milk, is firmer, tangier, and still enjoys a breakfast spot on the table alongside flatbreads and herbs.

Halloumi (Cyprus)

Halloumi’s squeaky texture and firm bite make it a brined standout. Traditionally made with goat and sheep milk, sometimes cow’s milk, its high melting point makes it ideal for grilling or frying. Think salads, sandwiches, or even as a meat substitute in Mediterranean dishes.

Beyaz Peynir (Turkey)

Beyaz peynir comes in a range from soft and spreadable to firm and crumbly. Made primarily with cow’s milk but occasionally blended, it’s brined for weeks to months, offering a clean, tangy, milky flavor. Popular in Turkish breakfasts, börek, or meze, it’s more versatile than Greek feta, with flavor profiles from mild to punchy.

Where to Find White Brined Cheeses

In the U.S., feta is everywhere, but check the label—American versions often use cow’s milk and a milder taste. Specialty cheese shops, Mediterranean or Eastern European markets, and online retailers are your ticket to authentic regional varieties.

White brined cheeses aren’t just feta—they’re a world of tang, tradition, and texture waiting to be explored. Next time you’re shopping, wander beyond the Greek salad section—you might just discover your new favorite.