Greek for “slice,” feta is a firm yet crumbly chalk-white cheese. Its flavor is tart, salty and tangy. Feta dates back thousands of years – Homer describes how it’s made in the “Odyssey,” and Greek shepherds produced it using the milk of their nomadic sheep herds. The cheese is made by first heating and coagulating the milk, then drying the resulting curds, submerging the curds in salt and brine, and finally aging them for one month.

Recommended Applications

  • Bake with spinach inside a turnover.
  • Stir into sauteed shrimp with dried tomato.
  • Cook inside an omelet or lasagna.
  • Top a Greek pasta salad.
  • Crumble over chopped salad, soup or cooked vegetables.