Feta can last up to several months if well-wrapped or submerged in a brine. This means I always have something to reach for, whether to jazz up an omelet for dinner or put together a snack for unexpected visitors. (Although, truth be told, I don't think I've ever kept a wedge of feta longer than a few weeks because it tastes so good and there are so many ways to use it!) Feta is delicious served up just as it is, or it can be marinated in olive oil and herbs. It is an excellent melting cheese, can be tossed into any number of casseroles or pasta dishes, serves well as a garnish, and of course works beautifully in salads and with fruit.
But back to taste: feta varies considerably in taste and quality so be sure to look beyond the pre-crumbled varieties you often find in the grocery store. Our cheesemonger Nora has an excellent post on feta which will help you to seek out a truly magnificent cheese.
We love feta here in The Kitchn! Here are just a few of dozens of recipes from our archives:
• Recipe: Quick Feta and Olive Spread
• Try This: Feta Fries
• Frittata with Iranian Feta, Tarragon and Tomatoes from Shayma of The Spice Spoon (with an excellent excerpt on Iranian feta)
• Use This Feta Pesto Three Different Ways
• Watermelon, Rosemary and Feta Salad
• Sauteed Zucchini and Squash with Thyme and Feta
• Velvety Broccoli and Feta Pasta
• What's the Best Way to Use Good Feta Cheese?