The origin of feta cheese (feta means “slice” in Greek) is found in an area that now includes Greece and Bulgaria. It was first made with sheep or goat's milk, but today can be made with cow, sheep or goat's milk or any combination.
Since 2002, feta has been a protected designation of origin product. This means that according to the current EU (European Union) legislation, feta must be produced in a traditional way, from sheep's milk or a blend of sheep and goat's milk, on the Greek mainland or on the island of Lesbos. Salted and cured in a brine solution for weeks or months, feta has a high salt content and tangy flavor.
These days, it is possible to buy feta made in Eastern and Western Europe, and countless brands are made in the United States.
5 Ways to Use Feta
1. Sprinkle over a salad
2. As a pizza topping
3. In omelets or frittatas
4. Crumbled over sliced tomatoes with olive oil, salt and pepper
5. Crumbled with chunks of watermelon and fresh mint leaves
Feta and Chickpea Salad
4 c drained chickpeas
4 T chopped, flat leaf parsley
8 T feta
4 T olive oil
4 garlic cloves, diced
2 lemons, juiced
salt and pepper to taste
In one bowl add beans, parsley and feta. In another bowl, add olive oil, garlic, lemon juice, salt and pepper. Whisk together. Pour over chickpeas, add feta and stir well. Makes 6-8 serving.
Come and browse our feta selection at your Market Cheese Shop!
Willamette Cheese Steward Cassie Stockton knows cheese. Also a wealth of wisdom when it comes to the many other accompaniments found at your Market cheese shop, such as oils, vinegars, salts, fruits spreads, honey, crackers, nuts, pâtés and dried fruits, Cassie offers practical advice and insight for both the novice and culinarily gifted.
Passionate and knowledgeable, Southwest Portland Cheese Steward Daniele Brose demystifies cheese in a way that encourages the cheese-timid to explore new pastures. Growing up in a foodie household with parents who fed her blue cheese and pâté at an early age, Daniele learned that eating is an adventure.
Moderation is a way of life for Cheese Merchandiser Ruth Taggart. She believes there’s a lot to be said for living modestly. That’s also the way she feels about cheese. “Keep it simple. Don’t be afraid to try new things – just enjoy it,” she says. A Cheese Steward for many years, Ruth offers a wealth of wisdom when it comes to cheese.
