{"title":"Premium Greek Cheese Collection: Authentic PDO Feta \u0026 Graviera","description":"","products":[{"product_id":"greek-feta-cheese-authentic-pdo-certified-barrel-aged-2-2lbs","title":"Roussas Greek PDO Feta Cheese — Barrel-Aged Sheep \u0026 Goat Milk Feta | 2.2 lb Block","description":"\u003cp\u003e\u003cstrong\u003e⚠️ Seasonal shipping pause:\u003c\/strong\u003e Due to high summer temperatures, feta cheese shipments are suspended from approximately July 15 through the end of September to protect quality during transit. \u003cstrong\u003eOrders placed now will ship in early October when cooler weather returns.\u003c\/strong\u003e Sign up for our email list to be notified the moment shipping resumes.\u003c\/p\u003e\u003ch2\u003eThe 2.2 lb Block for Households That Take Feta Seriously\u003c\/h2\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eThe 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. \u003ca href=\"\/blogs\/recipes-pairings\/innovative-feta-cheese-recipes-for-gourmet-home-cooks\"\u003eSee what this feta can do in a serious home kitchen →\u003c\/a\u003e\u003c\/p\u003e\u003ch3\u003eWhat Barrel Aging Does That Metal Tins Can't\u003c\/h3\u003e\u003cp\u003eMost 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.\u003c\/p\u003e\u003cp\u003eCrumble it over a proper Greek salad with \u003ca href=\"\/products\/kalamata-olives-in-extra-virgin-olive-oil-pitted-liquid-free\"\u003eKalamata olives\u003c\/a\u003e and a drizzle of \u003ca href=\"\/products\/sparta-gourmet-organic-extra-virgin-olive-oil-500ml\"\u003eSparta Gourmet EVOO\u003c\/a\u003e. Try the \u003ca href=\"\/blogs\/recipes-pairings\/easy-whipped-feta-dip\"\u003ewhipped feta dip\u003c\/a\u003e that keeps getting requested at every gathering. Pair it with the \u003ca href=\"\/blogs\/recipes-pairings\/marinated-olives-with-feta-cheese\"\u003emarinated olive and feta combination\u003c\/a\u003e 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.\u003c\/p\u003e\u003ch3\u003eStorage That Keeps It at Its Best\u003c\/h3\u003e\u003cp\u003eKeep 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 \u003ca href=\"\/products\/greek-feta-cheese-authentic-pdo-certified-barrel-aged-4-4lbs-bulk\"\u003e4.4 lb bulk block\u003c\/a\u003e offers better value per ounce with the same quality.\u003c\/p\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIs this feta made from sheep and goat milk?\u003c\/strong\u003e\u003cbr\u003eYes. 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat is the best feta for spanakopita?\u003c\/strong\u003e\u003cbr\u003eA 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. Crumble it straight from the brine — no pressing or drying needed.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat does \"barrel aged\" mean for feta?\u003c\/strong\u003e\u003cbr\u003eThe 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow is PDO feta different from supermarket feta?\u003c\/strong\u003e\u003cbr\u003ePDO (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.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Roussas S.A.","offers":[{"title":"Default Title","offer_id":39329847214135,"sku":"AO-ROUSSASFETA-1X2.2LB","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0270\/6469\/6887\/products\/feta-pdo-1kg.jpg?v=1642855277"},{"product_id":"greek-feta-cheese-authentic-pdo-certified-barrel-aged-4-4lbs-bulk","title":"Roussas Greek PDO Feta Cheese — Barrel-Aged Sheep \u0026 Goat Milk Feta | 4.4 lb Bulk Block","description":"\u003cp\u003e\u003cstrong\u003e⚠️ Seasonal shipping pause:\u003c\/strong\u003e Due to high summer temperatures, feta cheese shipments are suspended from approximately July 15 through the end of September to protect quality during transit. \u003cstrong\u003eOrders placed now will ship in early October when cooler weather returns.\u003c\/strong\u003e Sign up for our email list to be notified the moment shipping resumes.\u003c\/p\u003e\u003ch2\u003eThe Bulk Block for Kitchens That Never Want to Run Out of Real Feta\u003c\/h2\u003e\u003cp\u003eThe 4.4 lb block exists for a specific kind of cook — one who has made the mistake of running out of feta mid-recipe, or who has done the math on ordering the smaller size twice and decided there's a better way. Same Roussas quality, same PDO-certified barrel-aged character, same beech wood aging, same Thessaly provenance. Just twice the feta, at the best price per ounce we offer.\u003c\/p\u003e\u003cp\u003eThis is the format for households that cook with feta the way it deserves to be used: freely. Crumbled generously over a large Greek salad. Whipped into a big batch of \u003ca href=\"\/blogs\/recipes-pairings\/easy-whipped-feta-dip\"\u003efeta dip\u003c\/a\u003e for a gathering. Folded into spanakopita for a crowd. Portioned into smaller containers with brine for easy weekday access. Finished over grain bowls, pasta, roasted vegetables, and eggs all week without once thinking about whether you have enough left. \u003ca href=\"\/blogs\/recipes-pairings\/innovative-feta-cheese-recipes-for-gourmet-home-cooks\"\u003eMore ways to use it than you might expect →\u003c\/a\u003e\u003c\/p\u003e\u003ch3\u003eWhy the 4.4 lb Format Makes Sense\u003c\/h3\u003e\u003cp\u003eThe economics are straightforward: the 4.4 lb block delivers a lower cost per ounce than the \u003ca href=\"\/products\/greek-feta-cheese-authentic-pdo-certified-barrel-aged-2-2lbs\"\u003e2.2 lb\u003c\/a\u003e or the individual serving block, with no compromise on the cheese itself. For families, meal preppers, and anyone who entertains regularly, it's the format that stops the cycle of reordering before you're ready. For restaurants and catering operations, it's the right entry point for premium PDO feta at a price that makes sense on a menu.\u003c\/p\u003e\u003cp\u003eThe cheese is the same Roussas barrel-aged PDO feta — made in Thessaly from a minimum 70% sheep's milk and up to 30% goat's milk, aged 3–4 months in beech wood barrels, protected by EU designation law from the shortcuts that define most of what's sold as feta in American stores. Pair it with \u003ca href=\"\/products\/kalamata-olives-in-extra-virgin-olive-oil-pitted-liquid-free\"\u003eKalamata olives\u003c\/a\u003e and \u003ca href=\"\/products\/sparta-gourmet-organic-extra-virgin-olive-oil-500ml\"\u003eSparta Gourmet EVOO\u003c\/a\u003e for a mezze that needs no introduction. Try the \u003ca href=\"\/blogs\/recipes-pairings\/marinated-olives-with-feta-cheese\"\u003emarinated olive and feta combination\u003c\/a\u003e that our customers keep coming back to.\u003c\/p\u003e\u003ch3\u003eStorage for the Long Block\u003c\/h3\u003e\u003cp\u003eKeep it submerged in its brine and refrigerated at all times. Portion into smaller airtight containers with brine for easier daily access — this is the move with a block this size. If brine runs low, top up with one teaspoon of salt per cup of water. Best consumed within 4–6 weeks of opening for peak flavor. Do not freeze — it changes the texture permanently. Ships fresh to all 50 states.\u003c\/p\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIs this feta made from sheep and goat milk?\u003c\/strong\u003e\u003cbr\u003eYes. 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat is the best feta for spanakopita?\u003c\/strong\u003e\u003cbr\u003eA 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 — and the 4.4 lb block is the right size for baking spanakopita for a crowd. Crumble it straight from the brine; no pressing or drying needed.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat does \"barrel aged\" mean for feta?\u003c\/strong\u003e\u003cbr\u003eThe 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow is PDO feta different from supermarket feta?\u003c\/strong\u003e\u003cbr\u003ePDO (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.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Roussas S.A.","offers":[{"title":"Default Title","offer_id":39333755879479,"sku":"AO-ROUSSASFETA-1X4.4LB","price":62.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0270\/6469\/6887\/files\/feta-pdo-2kg-3.jpg?v=1738060307"},{"product_id":"greek-feta-cheese-authentic-pdo-certified-barrel-aged","title":"Roussas Greek PDO Feta Cheese — Barrel-Aged Sheep \u0026 Goat Milk Feta | 7 oz Block","description":"\u003cp\u003e\u003cstrong\u003e⚠️ Seasonal shipping pause:\u003c\/strong\u003e Due to high summer temperatures, feta cheese shipments are suspended from approximately July 15 through the end of September to protect quality during transit. \u003cstrong\u003eOrders placed now will ship in early October when cooler weather returns.\u003c\/strong\u003e Sign up for our email list to be notified the moment shipping resumes.\u003c\/p\u003e\u003ch2\u003eThe Feta That Reminds You What Feta Is Supposed to Taste Like\u003c\/h2\u003e\u003cp\u003eIf 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.\u003c\/p\u003e\u003cp\u003eThe 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. \u003ca href=\"\/blogs\/recipes-pairings\/innovative-feta-cheese-recipes-for-gourmet-home-cooks\"\u003eSee what this feta can do in the hands of a serious home cook →\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePrefer 100% sheep's milk, certified organic?\u003c\/strong\u003e The same Almyros dairy also makes \u003ca href=\"\/products\/roussas-organic-feta-pdo-200g\"\u003eRoussas Organic Feta PDO\u003c\/a\u003e — creamier, milder, and USDA\/DIO certified organic. Arriving late September 2026; sign up for notification on that page.\u003c\/p\u003e\u003ch3\u003eWhat Barrel Aging Actually Does\u003c\/h3\u003e\u003cp\u003eMost 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.\u003c\/p\u003e\u003cp\u003eCrumble it over a proper Greek salad with our \u003ca href=\"\/products\/kalamata-olives-in-extra-virgin-olive-oil-pitted-liquid-free\"\u003eKalamata olives\u003c\/a\u003e and a drizzle of \u003ca href=\"\/products\/sparta-gourmet-organic-extra-virgin-olive-oil-500ml\"\u003eSparta Gourmet EVOO\u003c\/a\u003e. 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 \u003ca href=\"\/blogs\/recipes-pairings\/easy-whipped-feta-dip\"\u003ewhipped feta dip\u003c\/a\u003e and the \u003ca href=\"\/blogs\/recipes-pairings\/marinated-olives-with-feta-cheese\"\u003emarinated olive and feta combination\u003c\/a\u003e that our customers keep coming back to.\u003c\/p\u003e\u003ch3\u003eMade From 100% Sheep \u0026amp; Goat Milk — Nothing Else\u003c\/h3\u003e\u003cp\u003eRoussas 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.\u003c\/p\u003e","brand":"Roussas S.A.","offers":[{"title":"Single 7oz","offer_id":42120874098743,"sku":"AO-ROUSSASFETA-1X7oz","price":14.49,"currency_code":"USD","in_stock":false},{"title":"2-Pack (7oz Each)","offer_id":42147857498167,"sku":"AO-ROUSSASFETA-2X7oz","price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0270\/6469\/6887\/files\/ROUSSAS_FETA_200gr.jpg?v=1765618637"},{"product_id":"roussas-graviera-cheese-greeces-premier-hard-cheese-sheep-goat-milk","title":"Roussas Graviera — Aged Greek Hard Cheese, 100% Sheep's Milk | For Saganaki, Grating \u0026 Cheese Boards | 7 oz","description":"\u003ch2\u003eRoussas Graviera — Greece's Beloved Hard Cheese\u003c\/h2\u003e\n\n\u003cp\u003e100% Sheep's Milk · Aged Hard Cheese · Nutty \u0026amp; Salty-Sweet · Roussas Dairy, Almyros, Thessaly · Imported from Greece\u003c\/p\u003e\n\n\u003cp\u003eIf Feta is Greece's most famous cheese, Graviera is its most beloved everyday hard cheese — Greece's answer to Gruyère. A firm, aged cheese with the variety's characteristic small \"eyes\" in the paste, a salty depth, and a rich, nutty aroma. It melts beautifully, grates perfectly, and eaten on its own, it's one of the great pleasures of the Greek table.\u003c\/p\u003e\n\n\u003cp\u003eRoussas Dairy has been making cheese in Almyros, central Greece since 1952 — the same family, the same methods, passed down from their Sarakatsani forefathers, nomadic shepherds who roamed the mountains of central Greece with their herds for centuries. The same dairy behind our barrel-aged PDO feta, Roussas makes its Graviera from 100% sheep's milk, sourced mainly from the surrounding mountainous areas of Thessaly.\u003c\/p\u003e\n\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Warm, nutty, and slightly caramelized — the hallmark of well-aged sheep's milk cheese\u003cbr\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e Sweet and complex — notes of toasted nuts and caramel with a savory, salty depth\u003cbr\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e Firm and slightly granular — dense enough to grate, supple enough to slice, with small blisters (\"eyes\") in the paste\u003cbr\u003e\n\u003cstrong\u003eRind:\u003c\/strong\u003e Natural golden-brown\u003c\/p\u003e\n\n\u003ch2\u003eWhat Makes This Graviera Special\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% Sheep's Milk\u003c\/strong\u003e — sourced mainly from the mountainous areas around Almyros, Thessaly\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade by Roussas Dairy since 1952\u003c\/strong\u003e — the same family producer behind our barrel-aged PDO feta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAged Hard Cheese\u003c\/strong\u003e — months of aging develop the nutty, caramelized flavor profile\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e24.8g protein per 100g\u003c\/strong\u003e — dense, satisfying, real food\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMelts \u0026amp; Grates Beautifully\u003c\/strong\u003e — use in place of Gruyère or Parmesan in any recipe\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Use Graviera\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaganaki\u003c\/strong\u003e — a classic Greek choice: slice, pan-fry in olive oil until golden and crispy, finish with lemon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheese boards\u003c\/strong\u003e — pair with Orino mountain honey, Kalamata olives, and fig salami for a stunning Greek cheese board\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrating\u003c\/strong\u003e — use in place of Gruyère or Parmesan over pasta, risotto, or gratins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking\u003c\/strong\u003e — layer into spanakopita, cheese pies, or savory tarts for a richer, nuttier flavor than Feta alone\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSnacking\u003c\/strong\u003e — slice and eat with a drizzle of Greek mountain honey and a glass of Greek wine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSandwiches \u0026amp; panini\u003c\/strong\u003e — melts beautifully for grilled cheese or pressed sandwiches\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eGraviera vs. Feta — What's the Difference?\u003c\/h2\u003e\n\u003cp\u003eFeta is soft, crumbly, briny, and tangy — a fresh cheese aged in brine. Graviera is firm, aged, nutty, and sweet — a hard cheese aged in wheels. They are complementary rather than interchangeable: Feta for salads, dips, and crumbling; Graviera for melting, grating, and eating on its own. Together, they represent the full range of Greek cheese tradition — and Roussas makes both.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat does Graviera taste like?\u003c\/strong\u003e\u003cbr\u003eGraviera has a sweet, nutty, slightly caramelized flavor — similar to Gruyère but with a distinctly Greek character from the sheep's milk. It's less sharp than aged Cheddar and less pungent than Parmesan, with a warm, approachable richness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIs Roussas Graviera a PDO cheese?\u003c\/strong\u003e\u003cbr\u003eNo — and we tell you that plainly. Greece's PDO graviera designations (Graviera Kritis, Graviera Naxou, Graviera Agrafon) are tied to those specific regions. Roussas Graviera is made in Almyros, Thessaly, in the same traditional style, from 100% sheep's milk, by the same family dairy — est. 1952 — that produces our barrel-aged PDO feta.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCan I use it instead of Gruyère?\u003c\/strong\u003e\u003cbr\u003eYes — Graviera is an excellent substitute for Gruyère in any recipe. It has a similar flavor profile and melting behavior, with a slightly sweeter, more Mediterranean character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIs it good for saganaki?\u003c\/strong\u003e\u003cbr\u003eYes — Graviera holds its shape when pan-fried, develops a beautiful golden crust, and melts without becoming greasy. It's one of the classic Greek saganaki cheeses.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow should I store it?\u003c\/strong\u003e\u003cbr\u003eWrap in wax paper or cheese paper and refrigerate. Avoid plastic wrap directly on the cut surface — it needs to breathe. Consume within 2–3 weeks of opening for peak flavor.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Roussas S.A.","offers":[{"title":"1 lb (1 piece)","offer_id":42147857203255,"sku":"AO-ROUSSASGRAV-1X7oz","price":12.99,"currency_code":"USD","in_stock":true},{"title":"2 lb (2 pieces)","offer_id":42147857236023,"sku":"AO-ROUSSASGRAV-2X7oz","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0270\/6469\/6887\/files\/Graviera-200gv_front.png?v=1772294286"},{"product_id":"roussas-organic-feta-cheese-pdo-200g-7oz","title":"Roussas Organic Feta Cheese PDO 200g (7oz)","description":"\u003cp\u003e\u003cstrong\u003eCertified Organic • PDO-Protected • 100% Sheep’s Milk • Great Taste Award Winner\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the dairy behind our best-selling feta comes something rarer: certified organic PDO feta made from 100% sheep’s milk.\u003c\/p\u003e\n\u003cp\u003eCrafted by the Roussas family dairy in Almyros, at the foot of Mount Othrys in Thessaly, this feta uses only organic pasteurized sheep’s milk from certified organic flocks grazing pesticide-free pastures. Where our classic Roussas Feta blends sheep and goat’s milk for a firm, peppery bite, the pure sheep’s milk here creates a noticeably creamier, richer, more buttery feta with a gentle tang. Four ingredients, nothing else: organic sheep’s milk, sea salt, cultures, and microbial rennet.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e✔️ \u003cstrong\u003eCertified Organic\u003c\/strong\u003e — USDA Organic and DIO certified, milk from organic sheep farms in Thessaly\u003c\/li\u003e\n\u003cli\u003e✔️ \u003cstrong\u003e100% Sheep’s Milk\u003c\/strong\u003e — the creamiest, richest expression of PDO feta\u003c\/li\u003e\n\u003cli\u003e✔️ \u003cstrong\u003ePDO-Protected\u003c\/strong\u003e — legally recognized authentic Greek feta, produced only in designated regions\u003c\/li\u003e\n\u003cli\u003e✔️ \u003cstrong\u003eAward-Winning\u003c\/strong\u003e — honored with 2 stars at the Great Taste Awards\u003c\/li\u003e\n\u003cli\u003e✔️ \u003cstrong\u003eKosher Certified\u003c\/strong\u003e — and vegetarian-friendly (microbial rennet)\u003c\/li\u003e\n\u003cli\u003e✔️ \u003cstrong\u003eNothing Else\u003c\/strong\u003e — no preservatives, no fillers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eClassic or Organic?\u003c\/strong\u003e Both are 100% authentic PDO feta from the same Almyros dairy. Choose the classic sheep and goat blend for the sharp, peppery character of traditional feta. Choose the organic 100% sheep’s milk for a creamier, milder, more buttery profile and certified organic sourcing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to enjoy it:\u003c\/strong\u003e crumble over a horiatiki salad, bake into spanakopita, whip into a creamy feta dip with lemon and olive oil, or serve simply with olives, fresh bread, and a drizzle of Greek EVOO.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAvailability:\u003c\/strong\u003e Arriving late September 2026. Sign up below and we’ll email you the moment it lands in our warehouse.\u003c\/p\u003e","brand":"Roussas S.A.","offers":[{"title":"Default Title","offer_id":42320084795447,"sku":"AO-ROUSSASORGFETA-1X7oz","price":16.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0270\/6469\/6887\/files\/Feta-P.D.O.-bio-200g-v.p-min.png?v=1784013895"}],"url":"https:\/\/www.alphaomegaimport.shop\/collections\/greek-feta-cheese.oembed","provider":"Alpha Omega Imports","version":"1.0","type":"link"}