All About Feta

Gourmandize

Feta is a sheep’s milk cheese that comes from Greece. The word feta literally translates to ‘slice’, which is because the cheese comes in large blocks and is then sliced. Although it’s higher in calories than cheese made out of cow’s milk, it’s high in protein and is great served cold in a salad or as a side dish. You can also find different types of feta, like organic feta, light feta, reduced salt or herb feta. It has a slightly acidic taste and goes well with Ouzo, a Greek alcohol, especially when sipped while watching the sunset over the sea.

See all of our feta recipes here! 

In season: all the time!

How to pick it: Make sure to buy PDO (protected designation of origin) feta, to be sure that you’re buying the real thing. Other cheeses that aren’t feta are sometimes marketed as such, but if they don’t have the PDO certification, then they’re not authentic.

How to eat it: Feta is almost always eaten raw, either as an appetizer with olives and tomatoes, or in a Greek salad. If you’re not using a real sheep’s milk feta (and hence a cheaper version), then you should feel free to use it in stuffed vegetables, casseroles or salty cakes. But if you’ve got the real stuff, don’t bother cooking it and serve it simply, with a drizzle of olive oil and a sprinkling of dried oregano.

How to store it: Feta can keep for 3-4 weeks in the refrigerator when immersed in a mixture of salt and water and sealed tightly. This saltwater brine protects the cheese from bacteria. Another option is to store the cheese in a jar filled with olive oil, and you can even add a sprig of rosemary to give it some flavor.

We like it with: The best wines to drink when eating feta are light, Mediterranean whites, or a chilled rose. But, of course, the best drink is ouzo on the rocks.

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