The Many Faces of Feta
Slice…Crumble…Cube…Fry…Grill…Bake…EAT!
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As an appetizer, on a salad, in a savory pie/pita (like spanakopita), or over pasta—when it comes to feta, variety is the spice of Greek life! And in that life, man cannot live on one feta alone—not when there’s an abundance of feta varieties to explore and enjoy! There’s a wealth of feta cheeses that are not that well known in the non-Greek community that are well worth exploring and sampling. Make sure you have some olives and crusty bread to complete the experience!
On the mainland and on many of the Greek islands, fresh and aged feta varieties are uniquely made in each village using sheep’s and/or goat’s milk, so the varieties are seemingly endless. The animals are grass fed and graze freely, producing milk of the highest quality. Many of these varieties are commercially-produced and exported, becoming more and more available in specialty markets, gourmet shops, Greek/Mediterranean stores and supermarkets throughout the United States. A few of them can also be ordered online!
This week the Greek feta cheese plate is on Kukla’s Kouzina’s table with details about each variety (featured in our cookbooks), including how they can be used. A list of places where you can purchase these feta cheeses follows.
FETA (φέτα) pronounced FEH-tah
(sheep’s and/or goat’s milk, aged and kept in a salty whey brine for at least two months)
Soft-creamy to semi-firm, flavor ranges from moderately salty to salty-peppery-sharp
On the mainland and on many of the Greek islands, fresh and aged feta varieties are uniquely made in each village using sheep’s and/or goat’s milk, so the varieties are seemingly endless. The animals are grass fed and graze freely, producing milk of the highest quality. Many of these varieties are commercially-produced and exported, becoming more and more available in specialty markets, gourmet shops, Greek/Mediterranean stores and supermarkets throughout the United States. A few of them can also be ordered online!
This week the Greek feta cheese plate is on Kukla’s Kouzina’s table with details about each variety (featured in our cookbooks), including how they can be used. A list of places where you can purchase these feta cheeses follows.
FETA (φέτα) pronounced FEH-tah
(sheep’s and/or goat’s milk, aged and kept in a salty whey brine for at least two months)
Soft-creamy to semi-firm, flavor ranges from moderately salty to salty-peppery-sharp
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Everyone knows about feta and most people love it but not many realize that feta comes in as many varieties as there are towns in Greece, and most of these varieties are named for the region they come from. The majority of fetas are made from sheep’s milk and have a creamy-smooth texture. Some are made with goat’s milk, which gives them a tangy quality—you’ll even find little wheels of goat feta that are scored from being ripened in small baskets (kalathaki). A few are made with both sheep’s and goat’s milk, combining the qualities of both. If a cheese is labeled as feta but is made with cow’s milk (domestic) it is NOT real feta—it has none of the flavor of traditional feta and you should not waste your money! Always read the label and look for sheep’s milk, goat’s milk, or a combo of the two. Most specialty markets will let you have a taste to help you choose.
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These are a few of our favorites:
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Arahova (sheep’s milk): semi-firm, sharp, a bit salty, peppery. Great for crumbling in a salad, serving sliced with a drizzle of extra-virgin olive oil and kalamata olives, baking in a pita, and frying (as in saganaki, where feta is sautéed in olive oil, flamed with liquor, and sprinkled with lemon juice).
Bulgarian (sheep’s and/or goat’s milk): semi-firm, tangy, salty. Great in a salad, serving sliced, for baking, and frying. Dodoni (sheep’s milk): firm, salty. Great in a salad, serving sliced, for baking, and frying. French (sheep’s milk): soft to semi-firm, creamy, mildest of the feta family. This feta is perfect for serving fresh in salads, crumbled in an omelet, or sliced on an appetizer (meze) plate. |
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Got Feta?
If you’re in the New York City area, you can find these feta varieties (and more Greek cheeses) at the following markets (you might be able to order by phone or their websites may also offer them):
Titan Foods
25-56 31st Street
Astoria, NY, 11102
718-626-7771
Mediterranean Foods (2 locations)
30-12 34th Street
Astoria, NY 11103
718-728-6166
22-78 35th Street
Astoria, NY 11105
718-721-0266
New Bakaliko
115 Broadway (RT 107)
Hicksville, NY 11801
516-932-8988
If you don’t live near these markets but have a Greek Orthodox church nearby, chances are they know of a Greek/Mediterranean shop in the area.
Online shopping is the next best thing (or maybe the first, depending on if you have a nearby market available). Here’s where you can find Greek cheese, as well as other foods and items:
igourmet.com
Parthenon Foods
Amazon
Costco, select locations (Dodoni feta), and from Instacart
I hope you enjoyed our celebration of feta. This prized cheese will be featured in recipes in our Meze and Spreads & Dips cookbooks, available on Amazon!
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Until then~
Kali orexi! Good appetite!
Kelly
Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!
Web design by Kelly Salonica Staikopoulos
Web design by Kelly Salonica Staikopoulos
