Is Feta Cheese Classified as Dairy? A Nutritional Breakdown

October 5, 2025 •

4 min read

While some cheeses are known for their high lactose content, the fermentation process makes some, like feta, lower in lactose, which may lead to confusion. The core question remains: is feta cheese classified as dairy? The simple answer is yes, because its primary ingredient is animal milk.

Quick Summary

Feta cheese is definitively a dairy product, crafted from the milk of animals like sheep and goats. The cheesemaking process and brine-aging method, while lowering its lactose content, do not change its classification as dairy. Variations exist based on the milk source and origin, including distinct vegan alternatives.

Key Points

Origin of Feta: Feta is a dairy product made from the milk of sheep or goats, and sometimes cows outside of Greece.
Lactose Content: The fermentation process significantly reduces the lactose in feta, making it potentially more digestible for some people with lactose intolerance.
PDO Status: Authentic Greek feta has a Protected Designation of Origin (PDO) and must be made from specific milk in defined regions of Greece.
Nutritional Value: Feta is a nutritious food, providing essential nutrients such as calcium, protein, and B vitamins.
Vegan Alternatives: True feta cheese is never dairy-free, but plant-based substitutes made from ingredients like tofu exist for those with dietary restrictions.
Culinary Versatility: Feta is a popular and versatile ingredient used in salads, baked dishes, and pasta, prized for its tangy and salty flavor.

Understanding the Dairy Classification of Feta

Feta cheese is unquestionably a dairy product because it is made from animal milk. While the specific type of milk can vary, all authentic and imitation fetas are derived from a lactating animal. Greek feta, which holds a Protected Designation of Origin (PDO) in the European Union, must be made from sheep's milk or a combination of sheep's and up to 30% goat's milk from specific regions in Greece. Outside of the EU, many producers use cow's milk to create a feta-style cheese, which results in a different flavor and texture. Regardless of the animal, the foundational ingredient is always milk.

The Cheesemaking Process and Dairy Composition

The journey of feta from milk to cheese is what gives it its characteristic tangy and salty flavor. The process begins with adding starter culture and rennet to warm milk to coagulate it into curds. The curds are then separated from the whey, which is a liquid byproduct containing much of the milk's lactose. The curds are pressed into molds and then salted and aged in a brine solution for a period of time. This maturation in brine gives feta its signature salty taste and crumbly texture.

Lactose Content and Tolerance

For those with lactose intolerance, feta is often better tolerated than many other dairy products. This is because the fermentation process involves bacteria that consume a significant portion of the milk's lactose, converting it into lactic acid. A 100g serving of feta cheese contains significantly less lactose than a glass of milk. However, as with any food for individuals with dietary restrictions, personal tolerance can vary, and it's best to consult a healthcare professional with specific concerns.

Real Feta vs. Dairy-Free Alternatives

To cater to vegans or those with a severe milk allergy, many non-dairy, plant-based alternatives are available. It is important to distinguish these products from traditional feta. Vegan feta is typically made from ingredients like firm tofu, nutritional yeast, and various plant-based milk powders, giving it a cheesy flavor and texture without any animal-derived components. While they can be a great substitute, they are not a true dairy product.

Why Feta Isn't Always the Same

As previously mentioned, strict European Union law protects the name "feta," meaning only cheese produced in Greece with specific milk can be labeled as such. Outside of Greece, you will find cheeses labeled as "feta-style" or "white cheese," which may be made with cow's milk. The type of milk used profoundly impacts the final product, with sheep's milk versions having a richer, tangier flavor, and cow's milk varieties being milder.

Nutritional Benefits of Feta

Beyond its taste and texture, feta is a nutritious addition to many diets. It is a good source of several key nutrients, especially for those who can consume dairy.

High in Calcium: Feta is a great source of calcium, which is crucial for bone health.
Rich in Protein: As with most cheeses, feta contains a high concentration of protein, which is essential for muscle and tissue repair.
Source of B Vitamins: Feta provides valuable B vitamins, including B12 and riboflavin.
Lower Fat Content: Compared to many aged cheeses, feta has a relatively lower fat content due to its higher moisture level.

Comparing Feta and Other Cheeses

Here is a comparison table to help understand how feta stands against other popular cheese types:


Feature	Greek Feta	American Feta	Mozzarella	Nutritional Yeast (Vegan)
Milk Source	Sheep's milk (often with some goat's milk)	Cow's milk is common	Cow's milk	Plant-based
Lactose Content	Low due to fermentation	Variable, typically low	Low to moderate	None
Taste Profile	Tangy, salty, creamy	Milder, less tangy	Mild, milky, soft	Savory, nutty, cheesy
Texture	Crumbly and soft	Often drier, less creamy	Stretchy, stringy	Flaky powder
Classification	Dairy	Dairy	Dairy	Non-Dairy/Vegan

Culinary Uses of Feta

Feta's versatility makes it a beloved ingredient in countless recipes around the world. It can be crumbled over a Greek salad for a salty kick, baked with pasta and tomatoes for a viral sensation, or melted on roasted vegetables. The brining process ensures the cheese retains its shape well under heat, though it softens beautifully. For those who need a dairy-free option, vegan alternatives can provide a similar flavor and texture, particularly in crumbled form.

Conclusion

To conclude, there is no ambiguity: is feta cheese classified as dairy? Yes, it is. As a cultured dairy product made from animal milk, it is fundamentally categorized as such. While the source of the milk, whether sheep, goat, or cow, can vary by region and producer, the dairy classification remains constant. Its relatively lower lactose content from fermentation makes it an accessible option for many with lactose sensitivities, but it is not dairy-free. For those who avoid dairy completely, plant-based alternatives offer a way to enjoy the tangy flavor of feta in their meals.

To learn more about the nutritional content of various cheeses, consider consulting a reliable source like the USDA's food database.

Frequently Asked Questions

No, authentic Greek feta cheese is made exclusively from sheep's milk, or a mixture of sheep's milk and up to 30% goat's milk.

The fermentation process that creates feta consumes much of the lactose in the milk, resulting in a low lactose content that is often tolerated by individuals with mild to moderate lactose sensitivity.

No, feta cheese is not dairy-free. It is a cultured dairy product made from animal milk.

Feta is distinguished by its production method, including aging in brine, which gives it a specific tangy, salty flavor and a crumbly texture. Other white cheeses have different production processes and flavor profiles.

Yes, many vegan alternatives exist, typically made from tofu, nuts, and nutritional yeast to mimic the flavor and texture of traditional feta.

Feta is a good source of calcium, protein, and B vitamins, and it is lower in fat than many aged cheeses.

No, pure feta cheese does not contain gluten. It is naturally gluten-free as long as no gluten-containing additives are included in the specific product you purchase.

Yes, pregnant women can eat feta cheese, but it is important to ensure it is made from pasteurized milk to minimize the risk of foodborne illness.