Feta
Feta is a quite
unique and distinctive cheese. It has recently been registered in the EU as a
product of controlled origin, which means that true feta is made in Greece from 85
per cent goats' milk and 15 per cent ewes’ milk. It develops its special
flavour by being kept in salted brine. This gives it a salty flavour with
slightly sour undertones. Its colour is brilliant white and it falls somewhere
between a hard and soft cheese because, although it looks firm, it is in fact
very crumbly, so there’s no need to grate it – all you do is crumble it between
your fingers. It is delightful sprinkled on to a Greek salad made with ridge cucumbers, ripe tomatoes, olives and Greek olive oil. It’s also
marvellous as a dip whizzed together in a blender with some ripe avocado. The French
are now making a version of feta and this has a milder, fresher flavour than
the Greek and Cypriot versions and well worth trying as a variation.
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Recipes
that use this ingredient
Camargue Red Rice Salad with Feta Cheese
Char-grilled
Aubergine and Roasted Tomato Salad with Feta Cheese
Cheese
and Herb Fritters with Sweet Pepper Marmalade
Cheese,
Onion and Potato Bread with Thyme
Courgette
and Potato Cakes with Mint and Feta Cheese
Feta
Cheese, Spinach and Pine Nut Galettes
Feta,
Olive and Sun-dried Tomato Scones
.