- Grill or roast zucchini and sprinkle chunks of feta on top while still warm. Top with freshly chopped mint.
- Slice it from your block and alternate on a plate with slices of preserved lemons. Drizzle with olive oil and serve with baguette.
- Serve with rustic crackers, marcona almonds, and a super-fragrant, mildly hoppy IPA.
- Make ground lamb burgers and stuff a walnut-sized piece inside before grilling as an easy alternative at your next bar-b-cue. Feta makes a great melter.
- Try it alongside your favorite spring vegetables: On top of chilled pea soup, in a salad with asparagus, or made into a creamy cheese dip for artichokes.
- In a pasta, with watermelon, and on pears.
- Do as the Bulgarians do: Slice some on top of your breakfast cereal! (In the interest of full journalistic disclosure, we have to admit that this has yet to be tried.)
Important points to keep in mind:
- Never buy pre-crumbled feta! The more industrial the brand, the more likely you'll find feta in this form.
- If you buy feta in a brine, try to maintain that brine by replacing the water. If you want to emulate the brine itself, use a solution of one part kosher salt dissolved in one part water. It should be submerged in some sort of liquid to limit its exposure to air, which would otherwise cause it to dry out and turn sour.
- Feta should last for several months, but if you have to question whether or not its still good, it probably isn't. Trust your instincts!
- While most feta is aged in tins, you should seek out barrel-aged feta, the porous and permeable nature of which allows for a flavor development similar to wine.
- Note the milk type and taste test to see what you like. Most fetas we see in the States are Greek (sheep, goat, or a combination), Bulgarian (goat), or French (sheep).
- Another way to store feta is in olive oil. Perfect for salads.
Have any more ideas? Share with us!Good recipes with feta • Velvety Broccoli and Feta Pasta • Pasta With Greens and Feta • Broccoli and Feta Pasta Salad