I N N OVAT I O N 202 3 culturecheesemag.com 21
O N E C H E E S E , F I V E WAY S
T
he Greeks have been enjoying feta as a dietary staple for
centuries, and the cheese is twirled into their lore and legend.
Mythological tales claim the gods sent Apollo's son Aristaios
to teach Greeks the art of cheesemaking. It even garnered
a mention in Homer's epic poem, The Odyssey. "When half
of the snow-white milk curdled, he collected it, put it in the
woven baskets and kept the other half in a tub to drink."
In the 1900s, when Greeks set sail to create new communities
around the world, other countries, including the US quickly
adopted feta onto their tables, and cheesemakers took to learning
how to recreate this tangy, salty cheese. Depending on where it is
made, feta may include sheep's, goat's, or cow's milk—or a mix—
which results in different flavor profiles.
Greek sheep's milk feta is considered the classic, with a salty
flavor and crumbly texture that's ideal for adding to salads. Check
the package for the red and yellow PDO seal that confirms the
product is made in Greece and guarantees the animals are fed a
local diet. Mild and creamy French feta is generally made from
sheep's or goat's milk and works best for spreading.
Either way, ensure you purchase feta that is stored in brine,
not vacuumed packed. The brine enhances the cheese's unique
flavor, keeps it fresh longer, and makes a wonderful secondary
ingredient in a marinade—or even in cocktails. c
Fatel
Feta
FOOD OF THE GODS IS FIT FOR MORTALS, TOO
WRITTEN AND PHOTOGRAPHED BY
JOSH BERRY AND MAGGIE KNOWLES
