Greece, producing 10% of its food export revenue from feta (€785M in 2024), faces its worst sheep and goat pox outbreak since August 2024. Over 420,000 animals culled across regions like Thessaly leave small dairies short on sheep/goat milk (6%+ fat required for PDO feta).
EU rules mandate full-herd culls upon detection, spiking production costs and threatening exports to the US, UK, and EU (€520M to EU alone). Importers report stockouts every other week; prices could rise 15-20% soon.
What makes authentic feta irreplaceable
PDO status restricts "feta" to Greece (sheep/goat milk, brined 2 months, local flora grazing for unique tang). Cow's milk versions (milder, cheaper) lack richness; substitutes like Bulgarian sirene or Balkan cheese won't match in salads or saganaki.
Chefs like Sarah Schneider (Marty in Williams) refuse swaps to preserve quality in feta‑heavy dishes. Cocktails like Feta Brine Martini at Fetaine Mart vow to source at any cost.
Feta alternatives to stock now
Don't panic—pivot smartly while authentic lasts.
Stock, stretch, or make your own
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Buy ahead: Seek Dodoni or PDO blocks; freeze grated portions up to 3 months.
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Stretch it: Use sparingly as flavor bomb in dressings, marinades, or crostini.
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DIY brine feta: Soak cow feta in whey/salt solution 1-2 weeks for closer tang (recipe experiments online).
Climate stress and disease vulnerability signal more dairy disruptions diversify your cheese drawer now. Your salads will survive, just saltier and more inventive.