Fabled feta cheese - Fox 2 News Headlines

Fabled feta cheese

Updated: Apr 17, 2014 03:50 PM
© Michael Kraus / Bonnier © Michael Kraus / Bonnier
  • Recipe CollectionMore>>

  • TAQO Detroit's Fajitas and Guacamole

    TAQO Detroit's Fajitas and Guacamole

    Wednesday, July 23 2014 12:08 PM EDT2014-07-23 16:08:32 GMT

    Get the recipes for Fajitas and Guacamole courtesy of TAQO Detroit.

    Get the recipes for Fajitas and Guacamole courtesy of TAQO Detroit.

  • Sunday Brunch with Joe Muer Seafood

    Sunday Brunch with Joe Muer Seafood

    Wednesday, July 23 2014 10:58 AM EDT2014-07-23 14:58:13 GMT
    Joe Muer Seafood stops by the Fox 2 kitchen to prepare something off their new Brunch Menu. Shrimp Grits with Andouille Sausage and Poached Eggs Ingredients: Two Shrimp, uncooked and deveined Andouille sausage, sliced Cajun seasoning Two eggs, poached Swiss chard or any other leafy green vegetable Etoufee Sauce (see recipe) Creamy Grits (see recipe) 1. Take two shrimp and rub them in Cajun seasoning and oil. Drop...
    Joe Muer Seafood stops by the Fox 2 kitchen to prepare something off their new Brunch Menu. Shrimp Grits with Andouille Sausage and Poached Eggs Ingredients: Two Shrimp, uncooked and deveined Andouille sausage, sliced Cajun seasoning Two eggs, poached Swiss chard or any other leafy green vegetable Etoufee Sauce (see recipe) Creamy Grits (see recipe) 1. Take two shrimp and rub them in Cajun seasoning and oil. Drop...
  • Radish recipes

    Radish recipes

    Tuesday, July 22 2014 9:35 AM EDT2014-07-22 13:35:02 GMT
    Get the recipes for roasted radishes and radish and ginger salad courtesy of Custom Food Services and Consulting.
    Get the recipes for roasted radishes and radish and ginger salad courtesy of Custom Food Services and Consulting.
  • Past stories from SaveurMore>>

  • Bad weather? Make a stovetop smoker

    Bad weather? Make a stovetop smoker

    The rich flavors of smoked meat are closer than you think: all you need is a pot, foil, and a steamer insert to make a stovetop smoker.
    The rich flavors of smoked meat are closer than you think: all you need is a pot, foil, and a steamer insert to make a stovetop smoker.
  • Five essential tips for designing your kitchen

    Five essential tips for designing your kitchen

    Here are some less traditional ways to think about kitchen design, whether your project is outfitting a rental kitchen in a tiny walk-up, or the kind of larger-scale remodel you dream about.
    Here are some less traditional ways to think about kitchen design, whether your project is outfitting a rental kitchen in a tiny walk-up, or the kind of larger-scale remodel you dream about.
  • Maine's latest seafood star

    Maine's latest seafood star

    Cold northern waters are providing some of the best oysters you're likely to taste.
    Cold northern waters are providing some of the best oysters you're likely to taste.

By




Greeks are particular about their feta.


Some like theirs soft and mild; others prefer it hard and crumbly. Some crave a pungent, chèvre-like flavor, others a lemony-sour tang.


Traditionally, feta has been made by shepherds from the milk of sheep and goats that graze on grasses native to a particular valley, plain, or mountain range — which gives the animals' milk, and the cheese made from it, a distinctive regional flavor.


Most feta is still made in small dairies, which buy milk from nearby farmers. The cheese makers scoop the curds into metal molds to drain overnight; in the morning they sprinkle the blocks of young cheese with salt and stack them in a wooden barrel or tin container.


The container is then topped off with whey and stored for 60 days so that the cheese can mature.


When I buy feta, I keep it in the fridge, submerged in brine. I often doctor the brine to adjust the flavor of the cheese — if it's very salty I store it in plain water to temper the salinity; if it's very sharp I add a little milk.


Like many Greeks, I use feta at just about every meal, adding it to salads, stuffing it into pies, and crumbling it on stews.


And I usually leave a generous slice of feta on the table all afternoon, to be nibbled on during the long hours between lunch and dinner.


See a collection of recipes using feta »
 


© 2014 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

WJBK-TV | Fox 2
16550 West Nine Mile Rd.
Southfield, MI 48075

Main Station: (248) 557-2000
Newsroom: (248) 552-5103

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices