Which feta is the best

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This site uses Akismet to reduce spam. Learn how your comment data is processed. The material that appears on Olive Tomato is for educational purposes only and may not be construed as medical advice or instruction. OliveTomato receives commissions on purchases made through our links to retailers. Privacy Policy. So here are some points to keep in mind when choosing feta. Rule 3: Taste it. Rule 4: Feta should be white-not yellowish.

If it is a bit yellow, that means that the cheese has been exposed to air outside of the brine. Rule 5: Feta should have a tangy flavor and a rich aroma. It should not taste bitter, sour, rancid, chalky, tasteless.

Rule 6: Feta should have a few tiny holes on the surface. Once you get your hands on some good feta, check out this article for yummy ways to use it. Sun-Dried Tomato Tapenade. Reply John May 23, at pm Should we expect packaged feta to be in water? Yes, it is quite different. Will try that swiss chard salad. Reply Konstantinos March 30, at pm And also remember one thing: Everything tastes better with feta…. I was sad to learn Athens brand is cows milk. Reply Laura S. Use feta in our Mediterranean Chicken and Bulgur Skillet recipe.

The one-pan chicken recipe truly is a one-dish meal, though you can include a side salad if you like. Or enjoy it in our Feta-Herb Edamame Succotash. This colorful salad brings our the best flavor in ripe summer produce. Prepare it a day in advance to allow the flavors to meld. By Arielle Weg June 09, Pin FB More. Credit: gettyimages. Starter bacteria and rennet are then added to the concentrated milk and it turns to a solid. As with the traditional method, the cheese is then salted to finish the process.

UF is a faster process than the traditional method and has the potential to increase yield because the whey proteins are incorporated into the final product. As a general rule of thumb, if your feta is labelled 'Danish-style' it's likely to be UF, as the bulk of feta made in Denmark one of the largest feta producers after Greece is produced using this method.

Greek-style feta, on the other hand, is more likely to have been produced using the traditional method. The name 'feta' has been used since the 17th century when Greece was under Venetian influence.

It comes from the Italian word for 'slice', most likely referring to slicing of the cheese curd into cubes when it's being made. This means that feta sold in the EU can only be labelled as such if it comes from Greece. PDO legislation is enforced within the EU, but doesn't apply elsewhere unless there's a bilateral agreement. That's why in Australia we can buy 'feta' from Denmark and Bulgaria, for example — within the EU it has to be remarketed under a different name.

Advice from Australian health authorities is that pregnant women should avoid foods such as soft or semi soft pasteurised white cheeses which includes feta, but also brie, camembert, blue, mozzarella and ricotta cheeses unless thoroughly cooked.

Plain feta is extremely versatile in that it can be used in many cooked dishes anything from pies to pizza — it pairs beautifully with spinach, pumpkin and beetroot , to top off a Greek salad, or simply as a table cheese. Some of the on-pack serving suggestions we've seen include 'drizzle with olive oil and sprinkle with herbs, chilli or cracked pepper and serve as antipasto with fresh bread', 'toss through hot pasta', 'add to omelette or scrambled eggs', 'serve with watermelon or as part of a fruit platter'.