OK, so I’ve eaten feta cheese in restaurants and have liked it. I have never previously purchased feta cheese for home consumption though.
I recently started buying feta cheese for salads and the like. It is truly a magnificent cheese. It expires next FUCKING year!!!
It is the very apex of cheeses. It belongs in its own Monty Python skit, due to its cheesiness.
Feta cheese is (gasp) even lovelier than bleu or stilton.
It’s been in my fridge, sorry.
I’ve found feta in the back of the fridge that was a year past it’s expiration date and ate it with no problem.
I used to pull it into large chunks and marinate with cucumber and red onion in a bit of good red wine vinegar and olive oil. With some crusty bread, olives, and Roditis and you got lunch right from the fridge.
Most cheese will last that long, and longer. I mean, that’s part of what made cheese so great, a way to preserve milk and its nutrients for a long time.
I like feta, but lovelier than Stilton? Not by a longshot for me.
Wonderful stuff. tomates in a little olive oil, and the feta cheese you add will make a lovely yummy dressing all on it’s own. Kalamata olives and onions. Heaven.
Everything’s bettah with a little bit of feta!
Try feta and basturma on a French roll. (I like mayo on it, too. Sorry.)
Whoa, whoa - lets not say something that can’t be taken back.
Exactly. Feta is damn good… feta. It’s very good on a salad and in several other applications. But nomenclature be dammed, let’s not go all crazy and start comparing it to cheese.
Try some feta with watermelon and mint. Delicious.
Now let’s just back away, nice and slow, from this whole “better than bleu” cliff.
Mold ground beef into two small patties.
Crumble feta and grate some parmesan together, place on one patty.
Top with second patty sealing edges.
Grill.
Inside out cheeseburger!
I made a great cold side dish last week with roasted, diced beets, diced cucumbers, crumbled feta, and a dill/white wine vinaigrette. Fabulous stuff.
There’s a Greek deli with several kinds feta cheese, big blocks floating in water. My daughter and I decided to buy a pound from Belgium, and split it. So we took it home, put it in containers, and decided maybe we should take a taste…
It was gone the next day. We had to go back and buy a pound each. It was SO GOOD, it never got a chance to age.
I use Feta for Mexican stuff all the time. It’s a good stand-in for crumbly Mexican cheese if you live in a place like I do where it’s hard to get good quality crumbly Mexican cheese. I read it somewhere as a hint, and was dubious about it, but it really works. It’s pretty much my go-to cheese for tacos and such.
I’ve been on a gyros-burger kick lately. Ground lamb is superb but turkey has worked great and is a little healthier, a lot cheaper and readily available. The feta goes so well with the cumin and parsley. I made this last night and added fresh oregano and thyme in addition to the parsley (all from the garden). If the salt mixed into the patties, the texture is denser and firmer and easier to slice but if you’re putting it on a bun, you may wish to only salt the surfaces.
One pound ground meat
2-5 cloves garlic, minced
2-3 tsp ground cumin
2-3 shallots, minced
salt
generous black pepper
handful of fresh parsley, chopped
couple pinches of dried oregano and/or thyme.
Feta cheese, sliced
Baste:
Olive oil
lemon juice
salt & pepper
Mix first eight ings and form patties.
Brush with baste and grill over medium heat lump charcoal.
Brush additional baste occasionally and after flipping.
Add feta a few minutes prior to removing from the grill.
Mix into scrambled eggs. Nommm!!!
Ok, are your going to pay for a new keyboard for me? It’s your fault I drooled all over this one.
Try it in meat loaf. It’s a religious experience.
It comes in multiple varieties. Try the Bulgarian, Turkish or Israeli for even more crumbly goodness.
I like mine mixed with cold pasta, olive oil, lemon, spinach and another veggie like red peppers for a quick and easy pasta salad.
I’m going to try this.
ETA: Actually, I bought some ground beef last night and was going to have a burger, with a slice of feta, a slice of tomato and topped with baby spinach leaves. I may make some of each.
maybe my feta was from Bulgaria, not Belgium…