Dairy & Eggs
Crumbled Feta Cheese Conversion
Crumbled Feta Cheese weighs 150g per US cup.
| Amount | Grams | Ounces |
|---|---|---|
| 1 cup | 150.0 g | 5.29 oz |
| 1/2 cup | 75.0 g | 2.65 oz |
| 1/4 cup | 37.5 g | 1.32 oz |
| 1 tbsp | 9.4 g | 0.33 oz |
| 1 tsp | 3.1 g | 0.11 oz |
| 100 g | 100.0 g | 3.53 oz |
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Crumbled feta weighs 150 grams per cup and is traditionally a Greek cheese made from sheep's milk or a sheep-and-goat milk blend, brined in a saltwater solution that gives it both its characteristic tang and its role as a genuinely protected product — since 2002, "feta" has been a protected designation of origin (PDO) within the EU, meaning only cheese made in specific regions of Greece using traditional methods can legally be labeled feta there, though this protection doesn't extend to US labeling.
That brining is what sets feta apart texturally from most other crumbled cheeses — it stays firm enough to crumble cleanly rather than melt smoothly, and it doesn't behave like a meltable cheese even under direct heat, holding its shape in a baked dish (like a Greek-style baked pasta) rather than dissolving into the sauce the way mozzarella or cheddar would.
US-produced feta, often made from cow's milk rather than sheep's or goat's milk, tends to be milder and creamier than traditional Greek feta — a real, tasteable difference for anyone comparing the two side by side, even though both are commonly labeled simply "feta" on US grocery shelves.
Keeping it submerged in its original brine, rather than transferred dry to a container, is the most reliable way to preserve both its flavor and its texture.
A watermelon and feta salad, combining sweet fruit with the cheese's salty tang, is a popular summer dish relying on that same sweet-savory contrast found in many other feta pairings.
Baked feta, topped with cherry tomatoes, olive oil, and herbs and roasted until soft and slightly caramelized, became a widely popular pasta sauce base after going viral on social media, a genuinely modern use for an ancient cheese.
Feta brine, the salty liquid it's stored in, is sometimes saved and used to season a dressing or marinade, adding real feta flavor and salinity without needing to crumble the cheese itself into the mixture.
Frequently asked questions
Why doesn't feta melt like other cheeses?
Its brining process and relatively low fat content give it a firm structure that softens under heat but doesn't liquefy the way a higher-fat, unbrined cheese like mozzarella does — it holds its crumbled shape even in a baked dish.
Is all feta made from sheep's milk?
Traditional Greek feta is made from sheep's milk or a sheep-and-goat blend, but much US-produced feta is made from cow's milk instead, giving it a milder, creamier character than the sharper, tangier traditional version.
Why is feta stored in brine?
The saltwater brine both preserves the cheese and contributes directly to its characteristic salty, tangy flavor — feta stored out of brine dries out and loses flavor more quickly than feta kept properly submerged.
Is 'feta' a protected term like Champagne or Parmigiano-Reggiano?
Within the EU, yes — since 2002, only cheese produced in specific regions of Greece using traditional methods can legally be labeled feta, though this protection doesn't apply to US labeling, where "feta" is used more loosely regardless of origin or milk type.
Can crumbled feta be substituted with goat cheese?
It's a reasonable substitute in many dishes, since both are tangy and crumble similarly, though goat cheese is typically creamier and less salty than feta, so the flavor balance of a dish will shift somewhat with the swap.