Feta

Feta

What it is

In the Odyssey, the Cyclops curdles ewe's milk in wicker baskets and stores the cheese in brine — a recognisable description of feta written some three thousand years ago. Its name is much younger and merely Italian: fetta, a slice.

In the kitchen

Rinse it and let it sit in fresh water for ten minutes if it is fiercely salty. Never refrigerate it out of its brine — it dries to chalk.

Goes with

Tomato Cucumber Olive Olive oil Oregano Watermelon Mint Red onion

Also used with

Ajvar Green almond Kalamata olive Throuba Thassos olive Purslane Vine leaf

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