Eleanor Nakama-Mitsunaga
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Greek salad or spanakopita (spinach pie) would not be the same without feta cheese. This rather salty cheese has a crumbly texture, and although it is aged, has a very mild odor.
The basics: Feta, meaning "slice," is a Greek soft cheese that dates back about 6,000 years. It is said to be one of the oldest types of cheese and was probably developed by nomadic tribes needing a cheese that would not spoil. Thus, feta is also referred to as "pickled cheese," preserved with a lot of salt.
The finest products are stored in a brine solution. The cheese is milky white with a salty, tangy flavor. It is traditionally made of sheep or goat milk, but today many commercial brands use pasteurized cow milk.
Traditional feta is packed in wooden barrels, covered with brine and allowed to age anywhere from several weeks to a month. Feta is produced throughout the world, but because of its popularity, imports are difficult to come by.
Feta is considered a medium-fat cheese with 45 to 60 percent milk fat, comparable to mozzarella or other reduced-fat cheese, but sodium content is very high.
Selecting: Feta cheese can generally be found in pre-packaged blocks or crumbled in 6- to 8-ounce containers. It may also be found at selected fine delis floating in a brine solution. For authentic feta, look for cheese made from sheep or goat milk. Imported feta is a rarity, but snatch it up if you find it, to compare with domestic brands.
Storing: Because of the sodium content, feta cheese has a longer shelf-life than other cheeses. Most commercial brands will keep for several weeks to a month, while fine feta stored in brine may last up to three months. Feta cheese should not be frozen.
Use: Feta can be soaked in a milk bath for a few minutes be fore serving to remove some of the saltiness. The cheese is traditionally enjoyed plain with olives, anchovies, tomatoes or any other Mediterranean-style antipasti ingredients, or crumbled over a salad.
The cheese can also be marinated overnight in extra virgin olive oil, fresh herbs, garlic and even chili peppers for added flavor. Spinach and feta is a classic combination used in spanakopita, but feta also marries well with seafood in pasta and casserole dishes.
Where to buy: Feta cheese can be found in most supermarkets or fine delis at an average price of $9 to $12 a pound. Imported feta can run up to $20 a pound.
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
