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mmmm... grilled feta cheese sandwiches.

(with french double-cream feta, please!)

i have only ever gotten the pre crumbled kind. i'm excited to know that there's better feta out there. it's one of my favorites!

http://www.threadtrace.com

I just used feta on chilaquiles in place of Mexican cheese and it was absolutely delicious. Loved this post!

this morning i made an onion, green pepper, mushroom, tomato, and FETA omelette. sooo yum.

sad, but my feta never melts the way i really like it, even though i leave it in the pan a long time...i think it's the kind i'm buying. the basic SABRA brand that's in supermarkets. i should seek out something better, yah.

does brand effect its melting capabilities??

Try a green bean salad with walnuts and feta and a simple vinaigrette with a squeeze of lemon... scrumptious!

Fantastic - a whole post about feta! I actually did a post a question on an open thread a few weeks ago asking about storing it as mine seems to go a bit off (smells weird) long before the "best by" date and I wondered what I was doing wrong. I love it in fritattas and on pasta with butter and garlic and all the usual ways.

one part water, one part salt - really? one cup of water gets one cup of salt?

Having tried all sorts in our Astoria markets, French Feta is my favorite. It's not as salty as Bulgarian or Greek and more creamy. Just divine when it's fresh. Great with red cabbage salad (not cooked like coleslaw) tomatoes, green onions and a grainy mustard-mayo coriander dressing. My staple summer salad.

i too thought feta was a rather boring cheese not worthy of much attention until i had it in istanbul. and i will forever love feta... but have found nothing comparable since i got back to ny.

have a lovely block of feta from the local Lebanese market sitting in my fridge, and was wondering how to preserve it -- your post came right in time!

just made a brine, but only have Maldon salt on hand, and 1:1 didn't work, so I hope mine works (btw, it's a lovely feta, very creamy and salty, but not as tangy/funky as the good Greek raw milk ones...)

I loooove feta. one of the best cheeses, in my opinion. I always try to make sure I'm buying the goat's version though... it's a little easier for me to digest. here's a link to a pasta salad I made with it yesterday. http://sugarmagnolia.wordpress.com/2008/04/28/texas-caviar-pasta-salad/

the feta was perfect for balancing the jalepeno and cilantro in the dish.

Oooohhhhh feta, how I love you. So versatile and so flavorful. I can't remember exactly what kind I get but I think it is Greek. My mom buys it in 1lb chunks and splits it with me. I love how it contrasts with sweet flavors such as winter squash and beets. I recently started making a salad with wheat berries, chicken, walnuts, cranberries, walnuts and feta with olive oil, thyme and orange juice as dressing. Yum!

MMMMMM. Feta. My favorite is Israeli feta, which is harder to find, but is milder and creamier, with a spritzy tang. Wholefoods used to carry one, but has since discontinued it. I found one at a local shop a couple of weeks ago, and I can't wait to go back and get some!

Anyone who doesn't like feta hasn't tried it on homemade pizza dough with crumbled lamb mergheza sausage, pine nuts, carmelized onions and red peppers, then topped with arugula after it comes piping hot out of the oven.

Heaven.

One word - quiche.
Feta is fantastic in quiche, because it gives it this salty, yummy texture. Try a feta and red pepper quiche.

thanks food network: sautee roasted red peppers, garlic, and onion until warm, puree in a food processor wtih 4-6 oz of feta and some stock or olive oil to thin it out. Great on pasta, shrimp, as a substitue for pizza sauce...i would drink the stuff. it only takes a few minutes and stores really well.