An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
Dorling Kindersley/getty imagesFeta
Classified as a semi-firm, brined cheese, feta is the quintessential Greek cheese. Whether in a Greek salad or spanakopita
(spinach pie), feta is the ingredient that adds that salty, briny bite. Originally, feta was made from sheep or goat’s milk;
today, cow’s milk may also be used.
Season: Year-round.
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How to Choose Feta
Feta is sold in slices or blocks, as well as packaged in brine or oil. Depending on its age or origin, feta can be creamy, crumbly, or even hard and range in taste from mild to tangy and quite salty. In Europe, many countries produce this style of cheese, but only Greek producers can legally use the “feta” label. -
How to Store Feta
Feta will dry out when exposed to air. When refrigerated and submerged in brine, it should last for several weeks. Packaged commercial feta brands may last longer due to added stabilizers. If your feta didn’t come in brine, make your own by adding ½ teaspoon of salt to every half-cup of water needed. You can also store it covered in olive oil in a tightly sealed jar at room temperature.
How to Prepare Feta
Feta can be used as is in cubes, slices, or crumbles. To reduce its saltiness, soak it in water for 10 to 15 minutes. For a creamier texture, try soaking the cheese in milk instead. -
How to Use Feta
Crumble or cube feta for a salty, tangy addition to salads, vegetables, or main courses. Sprinkle feta crumbles over scrambled eggs, fish, chicken, or lamb. Stir feta into orzo or couscous or add to greens, chickpeas, or savory fruit salads.
—Tierney O'HaraReal Simple Feta Recipes:
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