{"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","url":"https:\/\/www.alphaomegaimport.shop\/products\/greek-feta-cheese-authentic-pdo-certified-barrel-aged-2-2lbs","provider":"Alpha Omega Imports","version":"1.0","type":"link"}