Sometimes, in the wonderful world of cheese, simples is best. August is holiday month and, in good years, a hot lazy salady month. The big powerful cheeses just end up sweating sadly as they smoulderingly emit their wafty odours, the young new cheeses seem too insipid to make a difference. Briney Feta with its salty tang seems to me to be the ideal companion for pretty much most of what we eat this month.
For a four letter cheese, Feta comes in a variety of varietals, variously made from sheep, goat or cow’s milk and straight from Greece or Turkey, or made more locally, young or barrel aged. Step away from anything pre-cubed in containers and go for greek barrel aged, preferably made from sheep or goats milk. Store it in a clean plastic tub, in its brine, store it in milk (which will take some of the saltiness off) or a make a fresh brine from 3 tablespoons of sea salt in a cup of water. Don’t store for more than a week in the fridge – although you can freeze feta.
And so onto the recipes.
Feta is, obviously, brilliant with its equally greek partners of black olives, oregano, olive oil and lemon juice, as salad with tomatoes and cucumber, as part of a salady mezze – with hummus, pita, maybe some char-grilled lamb.......
It is equally wonderful in one of this colourful, vibrant salad with watermelon, red onion, black olives, mint and lemon or lime juice.
Add cubes of it to a spinach and prosciutto frittata, or in a tomato tart made with puff pastry.
On the Grecian line again – the classic Spanakopita – spinach, feta and filo pie.
All of the above are picnicky portables – perfect for munching on a sandy beach – or more elegantly, nibbling while sipping a spicy retsina, fino sherry or young chilled white wine in the garden.
And, as we gently move into a British Autumn, my two favourites - butternut squash and barley tagine with crumbled feta and Roast Butternut Squash with Feta and Chorizo.
Member since: 16th April 2013
Proud owner of Radfords Fine Foods - The Deli on the Bailey in Oswestry Market.