Most feta cheese sold in the United States is made from pasteurized milk. The vast majority of commercially produced feta found in grocery stores, whether domestic or imported, uses pasteurized milk. However, raw milk feta does exist in the US market under certain conditions, so checking the label is the simplest way to confirm what you’re buying.
Why Most US Feta Is Pasteurized
The FDA requires that any cheese made from unpasteurized (raw) milk be aged for a minimum of 60 days at a temperature of at least 35°F before it can be sold. This rule applies broadly across cheese types. The aging process reduces moisture and increases acidity, which helps kill harmful bacteria over time.
Feta presents a practical problem for raw milk production. It’s a soft, high-moisture cheese that traditionally doesn’t undergo a long aging period. Because feta is typically ready in far less than 60 days, most producers simply use pasteurized milk instead of trying to extend the aging process to meet the federal requirement. The result is that nearly all feta on American shelves, from major brands like Athenos and President to store brands, is made with pasteurized milk.
Raw Milk Feta Still Exists
A small number of artisan cheesemakers in the US do produce feta from raw milk by aging it for the full 60 days. These products are legal for interstate sale and will clearly state “raw milk” or “unpasteurized milk” on the label. You’re most likely to find them at farmers’ markets, specialty cheese shops, or directly from small dairies. Some imported feta from countries like Greece, Bulgaria, or France may also be made from raw milk, provided it meets the 60-day aging requirement before entering the US.
If a cheese label says nothing about pasteurization, that doesn’t necessarily mean it’s raw. But the ingredient list will always name the type of milk used and typically specifies “pasteurized milk” or “pasteurized part-skim milk.” If you see “raw milk” or “unpasteurized milk” listed, that’s your signal.
Why It Matters for Food Safety
The concern behind this question is usually about Listeria, a type of bacteria that can cause serious illness, particularly in pregnant women, older adults, and people with weakened immune systems. Soft cheeses made from raw milk are more likely to harbor Listeria because they retain more moisture and have lower acidity, both of which create conditions where the bacteria can grow.
Pasteurization heats milk to a high enough temperature for a long enough time to kill Listeria and other harmful bacteria. The CDC recommends that everyone choose pasteurized dairy products, and this guidance is especially emphasized for pregnant women. If you’re in a higher-risk group and eating feta, sticking with pasteurized versions eliminates the concern entirely. Heating any soft cheese to an internal temperature of 165°F also kills Listeria, regardless of whether the milk was pasteurized.
How to Check Your Feta
For any feta you buy in the US, the answer is on the packaging. Look at the ingredient list for the word “pasteurized” before the milk type. Most commercial feta will read something like “pasteurized cow’s milk” or “pasteurized sheep’s milk.” Imported Greek feta is traditionally made from sheep’s milk or a blend of sheep’s and goat’s milk, and the versions that reach US grocery store shelves are overwhelmingly pasteurized to comply with import regulations and consumer expectations.
Feta sold at salad bars, restaurants, or in prepared foods is harder to verify. If it matters to you, asking the staff is the only reliable option. Most food service operations use commercially produced pasteurized feta, but there’s no way to know without asking.
Crumbled vs. Block Feta
Both crumbled and block feta sold in US grocery stores are almost always pasteurized. The format doesn’t change the milk source. Pre-crumbled feta in sealed containers goes through the same pasteurized milk process as feta sold in brine-filled blocks. The main difference is texture and shelf life, not safety. Block feta stored in brine tends to stay fresh longer after opening, while crumbled feta dries out faster but offers convenience.