Fabled feta cheese - KATV - Breaking News, Weather and Razorback Sports

Fabled feta cheese

Updated: Apr 17, 2014 03:50 PM
© Michael Kraus / Bonnier © Michael Kraus / Bonnier
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    Wednesday, August 27 2014 11:49 AM EDT2014-08-27 15:49:39 GMT
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  • Tuscan Grilled Chicken Pasta, 8/22/14

    Tuscan Grilled Chicken Pasta, 8/22/14

    Friday, August 22 2014 12:20 PM EDT2014-08-22 16:20:29 GMT
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    Brandon DouglasServes 4· ½ cup grilled Chicken· 5 slices Salami· ½ cup sliced Grape tomato· ½ cup Spinach rough chop· 2 cups uncooked small pasta shells, orzo or macaroni· 3 to 4 garlic cloves, minced· ¼ cup olive Oil or butter· 1/4 cup grated Parmesan cheese· 2 tablespoons fresh basil chiffonade· 1/4 teaspoon salt· 1/8 teaspoon fresh cracked pepperDirections1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in olive oil. Remove from the heat. Drain pa...More >>

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Greeks are particular about their feta.


Some like theirs soft and mild; others prefer it hard and crumbly. Some crave a pungent, chèvre-like flavor, others a lemony-sour tang.


Traditionally, feta has been made by shepherds from the milk of sheep and goats that graze on grasses native to a particular valley, plain, or mountain range — which gives the animals' milk, and the cheese made from it, a distinctive regional flavor.


Most feta is still made in small dairies, which buy milk from nearby farmers. The cheese makers scoop the curds into metal molds to drain overnight; in the morning they sprinkle the blocks of young cheese with salt and stack them in a wooden barrel or tin container.


The container is then topped off with whey and stored for 60 days so that the cheese can mature.


When I buy feta, I keep it in the fridge, submerged in brine. I often doctor the brine to adjust the flavor of the cheese — if it's very salty I store it in plain water to temper the salinity; if it's very sharp I add a little milk.


Like many Greeks, I use feta at just about every meal, adding it to salads, stuffing it into pies, and crumbling it on stews.


And I usually leave a generous slice of feta on the table all afternoon, to be nibbled on during the long hours between lunch and dinner.


See a collection of recipes using feta »
 


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