Every Friday night, I have a standing date with a Greek salad from a takeout spot in Park Slope. It’s an “American-style” version with finely shredded lettuce, a scattering of herbs, and a massive—truly massive—pile of feta cheese, all dressed with a lemon vinaigrette. But last week, the usual mountain of feta was more of a molehill, thanks to a feta shortage that’s starting in Greece.
For those less familiar with feta, here’s a quick primer from Sarah Schneider, co-owner of Gus and Marty’s in Williamsburg: “True Greek feta is made from sheep’s milk, sometimes blended with a little goat’s milk for brightness and complexity. Cow’s milk versions tend to be milder and lack that depth.” A sheep pandemic has meant less milk, and in turn, less feta.
“It is very much a looming concern,” Schneider adds. Her current menu features four feta-heavy dishes, including a saganaki—a whole block of cheese wrapped in phyllo, baked until crispy, and drizzled with thyme honey. “Switching to non-traditional feta isn’t really a solution; maintaining the integrity of the ingredient is essential to what we serve.”
In health-conscious circles, feta is often praised as an easy way to add protein to savory dishes. It’s also rich in calcium—key for bone strength—along with vitamins A, B, and K, and minerals like selenium, zinc, and phosphorus. Emily Leeming, PhD, RD, suggests Parmesan or cottage cheese as good alternatives, since both have similar nutritional profiles.
The shortage isn’t just hitting dinner plates. It’s also making its way to happy hour, like at Mr. Mello’s Feta Brine Martini. Founders Nikolas Vagenas and Nate Ulsh say they’ve already felt the pinch with their preferred brand, Dodoni. “We’ve had to switch brands when Dodoni is sold out, which has been happening about every other week,” they explain. But dirty martini fans needn’t worry: the Feta Brine Martini isn’t going anywhere, “even if it means flying to Greece” to source the good stuff.
Still, your saganaki, spanakopita, and Greek salads—including my Friday night dinner—might be affected for a while. “We’re monitoring the situation closely,” Schneider says, “and for us, switching to non-traditional feta isn’t really a solution. Maintaining the integrity of the ingredient is essential to the food we serve.”
Frequently Asked Questions
Of course Here is a list of FAQs about a potential feta shortage written in a natural conversational tone
Beginner General Questions
Q Wait theres going to be a feta shortage Why
A Yes experts are warning of one The main reasons are extreme weather events in key sheep and goat farming regions rising production costs for farmers and increased global demand thats outpacing supply
Q What exactly is feta cheese
A Feta is a brined crumbly white cheese traditionally made in Greece from sheeps milk or a mix of sheep and goat milk It has a tangy salty flavor and is protected by EU law meaning only cheese made in specific regions of Greece can be called feta
Q Will this affect all the feta I see in the grocery store
A Primarily yes Authentic Greek feta will be the most impacted and likely see the biggest price increases Fetastyle cheeses made elsewhere might be more available but can taste different
Q How will I notice the shortage
A Youll likely see it in two ways higher prices for blocks and containers of feta and possible gaps on store shelves where its temporarily out of stock
Q Is this a permanent shortage
A Not necessarily permanent but it could be longterm Cheese production especially for a protected product like feta that relies on specific livestock and aging processes cant ramp up overnight Recovery depends on weather patterns and farming stability
Advanced Practical Questions
Q Are there any good substitutes for feta if I cant find it
A Yes depending on the dish For salads try French goat cheese for tanginess ricotta salata for a firm salty crumble or halloumi For a briny punch queso fresco or cotija can work in some recipes though the flavor profile is different
Q Can I freeze feta to stock up
A You can but it will change the texture Freezing makes feta more crumbly and can dry it out Its best used in cooked