The time has come. I am going to introduce to you, dear readers, feta cheese. And I don’t mean those feta crumbles that you see in a supermarket, but the real, moist, creamy and slightly salted feta cheese. I am going to tell you a bit about it, where to get it, and what to eat it with. Oh, you are going to love it!
Feta cheese is a brined curd white cheese made in Greece from sheep’s milk, or from a mixture of sheep and goat’s milk. Although it originated in Greece, it is produced in many European countries nowadays. The texture, firmness and flavor may vary from country to country, but overall, the same methods are used to create this unique, flavorful goodness. Since 2002 the term “feta” is protected by EU legislation, and only cheese produced in traditional way from sheep’s/goat’s milk in the territory of Greece may be called “feta.” Due to this legislation, other countries that are producing this cheese are forced to refer to it differently, such as white cheese, feta style cheese, Balkan cheese and others.
Today, we are going to take a look at the Bulgarian version of feta cheese. This is the one I use almost daily, and after trying different kinds, my heart and taste buds picked this one as a winner. I buy it from a local Bulgarian store, here in NJ, but it is possible to order it online from the same store or order it from Amazon . I believe you can find a good feta cheese in big health food stores. You need the kind that is sold in bricks, not the crumbles.
Now, let me tell you what to eat it with. Everything! Jokes aside, here are some options:
- Sprinkle some feta crumbles on top of any kind of salad
- Mix hot, boiled pasta with some butter and feta
- Put some feta on your sandwich
- Whisk a few eggs with some feta crumbles for breakfast
- Use feta cheese in pies, tarts, different pasties
- And last, but not least, try the incredible combination of feta, watermelon, grapes and cherry tomatoes. Recipe follows.
Just remember that feta cheese is salty, so when using it in your recipes, reduce the amount of salt or skip it altogether.
Disclaimer: the link in this post for Sheep’s Milk White Feta Cheese is Amazon affiliate link.
- 4 square slices watermelon 1/2 inch thick
- 2 square slices feta cheese 1/2 inch thick
- 10 grape or cherry tomatoes
- 10 red grapes
- 2 handfuls mixed spring greens
- 1/8 cup feta cheese crumbles
- 1 tsp olive oil
- to taste lemon juice or balsamic vinegar
Arrange watermelon and feta slices on two plates, placing feta cheese in the middle. Put a handful of springs greens on top.
Cut the tomatoes and grapes into two pieces and place next to watermelon-feta tower.
Sprinkle with feta crumbles, olive oil and some lemon juice on top.