2 syllables: Fe, ta. Stress on Fe.
FET-ah
/ˈfɛˌtɑ/
Feta is pronounced FET-ah (/ˈfɛˌtɑ/). It has two syllables (Fe-ta), with the stress on "Fe". Feta is a brined, crumbly, white cheese traditionally made from sheep’s milk or a sheep–goat blend. Originating in Greece, it is recognized for its tangy, salty flavor and for being sold in blocks or wedges in brine. In culinary contexts, it adds a savory bite to salads, pastries, and grilled dishes.
nounFeta is a brined, crumbly, white cheese traditionally made from sheep’s milk or a sheep–goat blend. Originating in Greece, it is recognized for its tangy, salty flavor and for being sold in blocks or wedges in brine. In culinary contexts, it adds a savory bite to salads, pastries, and grilled dishes.
- You’ll often hear people flatten the first syllable into a shorter vowel (fi-tuh) or turn the second syllable into a more accented 'ta' instead of a light /tə/. To fix: practice the two-syllable pattern /ˈfiːtə/, keeping the /iː/ steady then releasing into the short /tə/ with a neutral quality. - Some learners place extra emphasis on the initial consonant, making it sound like 'fee-tah' with a strong 't' or 'tuh' leading to an incorrect final vowel. Aim for a clean, quick transition between syllables. - Don’t skip the schwa; the second syllable should be light and unstressed. Practice with minimal pairs like feta vs feta cheese. - When listening to native speakers, you may hear variation in rhythm; adopt a steady, even tempo, not a clipped first syllable and an elongated second.
"She topped the Greek salad with crumbled feta and olives."
"The feta in this pastry melts nicely and adds a creamy contrast."
"She bought a block of feta to crumble over roasted vegetables."
Feta is pronounced with two syllables: ˈfiː tə. The stress is on the first syllable. Begin with the long 'ee' sound as in 'see' for the first syllable, then a light, short 'uh' schwa for the second. IPA: US /ˈfiːtə/, UK /ˈfiːtə/, AU /ˈfiːtə/. Mouth position: high front tongue for the /iː/ vowel, then relaxed jaw for the /tə/ with a brief schwa.
Common errors include pronouncing it as one syllable (fi-ta without the clear second syllable) or misplacing the stress on the second syllable. Another error is shortening the first vowel to a short ‘i’ (bit) sound instead of /iː/. Correction: hold the /iː/ longer but not excessively, then quickly release into a schwa for the second syllable: /ˈfiː.tə/.
US and UK share /ˈfiːtə/ with a clear long /i:/; US may be slightly flatter and quicker, UK may have a crisper diphthong release. Australian English is similar but may feature a slightly more centralized vowel quality and a relaxed second syllable due to broader vowel shifts. Overall, all three align on the /ˈfiːtə/ pattern, with minor vowel height and length variation.
The challenge lies in producing a clean two-syllable flow with /iː/ followed by a gentle /tə/; many non-native speakers insert a strong 't' or mis-sustain the first vowel, turning /ˈfiːtə/ into /ˈfiːtæ/ or /ˈfiːtə/ with a drawn-out second syllable. Focus on a crisp /fiː/ then a short /tə/ with a neutral schwa. IPA anchors: /ˈfiːtə/.
The key unique aspect is maintaining a crisp, light second syllable without stressing the /ə/ too much; the brined cheese name in many languages influences pronunciation to stay two even syllables. In careful speech you’ll hear the pseudo-syllabic /tə/ rather than a strong 'tuh' and a breathy closure after the first syllable.
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- US: /ˈfiːtə/ with a robust /iː/; keep the second syllable short and unstressed. - UK: /ˈfiːtə/ similar, but you may notice a slightly crisper vowel and shorter overall duration. - AU: /ˈfiːtə/ tends to be slightly more vowel- and syllable-timed; the /iː/ may be a touch tenser, with a more neutral final /ə/ in casual speech. Across all, rhoticity is not relevant for feta itself; the 'r' sound does not appear. IPA references: /ˈfiːtə/ in US/UK/AU, with minor vowel shifts.
Feta derives from the Italianate Greek word feta, meaning ’slice’ or ’portion,’ though this is not a direct rooting in ancient Greek; it entered English in the early 20th century as a loanword for the brined cheese. The cheese itself has ancient Greek origins, with references to a variety of brined cheeses known to farmers in the region of Epirus and Thessaly. The modern feta gained protected designation of origin (PDO) status for Greece in the 2000s, cementing its identity as a product of sheep and goat milk from specific geographic regions. Its name became associated with the brined wedge form in many markets worldwide, even as production methods diversified outside Greece. Over time, feta’s tangy profile and crumbly texture have made it a staple in Mediterranean cuisine and beyond, leading to global popularity and adaptation in both traditional and contemporary recipes.
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Words that rhyme with "Feta"
-eta sounds
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