Roussas Greek PDO Feta Cheese — Barrel-Aged Sheep & Goat Milk Feta | 4.4 lb Bulk Block

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. This 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 feta dip 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. More ways to use it than you might expect → Why the 4.4 lb Format Makes Sense The economics are straightforward: the 4.4 lb block delivers a lower cost per ounce than the 2.2 lb 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. The 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 Kalamata olives and Sparta Gourmet EVOO for a mezze that needs no introduction. Try the marinated olive and feta combination that our customers keep coming back to. Storage for the Long Block Keep 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. Frequently Asked Questions Is this feta made from sheep and goat milk? Yes. 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. What is the best feta for spanakopita? A 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. What does "barrel aged" mean for feta? The 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. How is PDO feta different from supermarket feta? PDO (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. Is Roussas feta very salty? Not in the way most people expect from supermarket feta. Customers most often describe it as creamy first, salty second — the brine gives it real character without turning sharp or one-note. For an even milder result, let the block sit a few minutes at room temperature before serving, or rinse it briefly under cold water. With a block this size, portioning into smaller containers also means you can adjust brine exposure per portion.