I've been pushing cheddar in the nomination thread, but it's July, and it's hot (yes, this week it's hot even in San Francisco), and Feta is the ultimate summer cheese: cool, tangy, salty, great in salads and other warm-weather dishes. I'm jumping the gun a little to give people the chance to shop on Sunday and maybe plan some dishes with Feta for 4th of July picnics or barbecues.
Feta is one of the most diverse and versatile of cheeses: traditionally made from sheep's milk, but often made with goat or cow. Although originally from Greece, it is made in other parts of the eastern Mediterranean/Eastern Europe, in France, and of course in the US.
Because it is so diverse and relatively inexpensive, the challenge this month is not only to post about Feta, but for each participant to try as many different types of Feta as possible: different countries of origin, different milks, different aging (some Feta is "barrel aged"), etc.
I'm off to my local Middle Eastern deli to buy six kinds of Feta. Join me!
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...
by Joey Skladany | As a self-proclaimed sauce connoisseur and fan of barbecue varieties specifically, I was more than...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.