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Feta Dilemma

liuzhou

By liuzhou
in Cooking

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liuzhou

liuzhou

Posted
Posted (edited)

I've found some feta cheese in China. I haven't eaten it in 30 years.

 

Suggestions?

 

IMG_20220715_174434.thumb.jpg.35545efd39a21a3e7a29080da9eb3036.jpg

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Darienne

Darienne

Posted
Posted

Spanakopita immediately springs to mind.  But then I make it to go with Moussaka which is yet another thing to be contemplated and I can't see making these dishes for only one.  

 

The other thing I mainly used feta cheese for is a part of a Tri-pepper salad. 

 

I am not the most adventurous cook.  

 

 

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Darienne

 

learn, learn, learn...

 

We live in hope. 

Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

Lovely with yellow peaches, cracked black pepper.

 

Classic Greek salad (tomato, red onion, cucumber, feta, EVOO, red wine vinegar.

 

Mooshed into a vinaigrette.

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eGullet member #80.

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

I decided to taste a little of the cheese to reacquaint myself with the taste. Wow! It's so mild I think they forgot to brine it! I remember feta being decidedly salty. This ain't!

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Smithy

Smithy

Posted
Posted

I like feta with spinach. Darienne's spanikopita idea goes in that direction, but mixing them together in an omelette or a quiche also works well.

We also like the combination of feta, canned tuna and tomatoes - with the snack scoop of choice. (We use pita, or crackers.)

 

Nice that yours isn't too salty!

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Nancy Smith, aka "Smithy"
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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
15 minutes ago, Smithy said:

Nice that yours isn't too salty!

 

I do recall over salty feta but this stuff has never been anywhere near salt. Saline free food  The next fad! 

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

heidih

heidih

Posted
Posted

Have you test driven its melt quality. Maybe just the melty cheese element on a pasta dish if it has no significant other profile other than dairy -- kinda dry. Does it crumble like a mild cotija?

IndyRob

IndyRob

Posted
Posted

I like to make a pizza with a light pesto sauce, about a half dose of mozzarella, and crumbled feta and chopped black olives to top.

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  • 2 weeks later...
streem26

streem26

Posted
Posted (edited)

I like to make turkey feta basil burgers. Though that recipe uses "hard" feta crumbles, so it may not work if you got the softer variety.

I sometimes make a version of manoush - homemade pizza with a zataar topping. It’s fantastic fresh out of the oven eaten with feta and sliced tomato and cucumber. Also, Feta Coleslaw is delicious. (I know, sounds weird, right?). That recipe makes enough for an army, so I always halve it and it's still plenty for two people for a couple of meals.

Edited by streem26 (log)
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