One ingredient, five ways: Feta

Taste July 2015

Traditionally made with sheep or goat’s milk, feta today is just as easily found made from cow’s milk, in either blocks or crumbles. There’s a wide range of texture and flavor, from creamy farmstead goat’s milk feta from Amaltheia Organic Dairy, to the dryer, sharper Sierra Nevada, also made with goat’s milk. Blocks are best stored covered in brine; make more brine as needed by dissolving 1/4 cup of salt in 1 pint of water.

 

Lebanese Bread Salad with Tomatoes and Feta

This recipe calls specifically for sheep’s milk feta, like that from Valbreso. It’s bright white, with a lightly tangy flavor and rich texture that complements this mix of grilled bread, summertime vegetables and a dressing that is brightened with a touch of pomegranate molasses. Get recipe »

Pasta with Greens and Feta

This recipe is versatile enough for feta made from any type of milk, sold either in a block or as crumbles. The combination of feta and olives together is fairly salty, so you should taste before automatically salting the dish to your typical preference. Get recipe »

PCC Feta and Sundried Tomato Spread

Organic Valley’s organic cow’s milk feta is mellow and creamy; this spread mellows it out even further with cream cheese and low-fat milk. The flavor gets a fantastic boost from sundried tomatoes, fresh green onions and a touch of oregano and garlic. Get recipe »

Seasonal Frittata

Sautéed leeks and mushrooms create a flavorful egg dish, along with a generous helping of feta. This is a case where you should use your very favorite brand; the cheese flavor and texture come through as a prominent component of the finished dish. Get recipe »

Tiropita with Honey

Amaltheia Dairy Organic Goat Feta is a great choice for this recipe; it’s brined for just two days, so it’s less salty than most feta. Lightened with ricotta and eggs and wrapped in filo before drizzling with honey, its balanced combination of tangy sweetness works equally well as an appetizer or a dessert. Get recipe »

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