Feta Cheese!

Erlow..

I have just come back from Thomas Plaza’s NTUC and I bought a new supply of Parmesan and Romano Cheese. Together with these, I also bought some feta cheese soaked in oil with spices and olives. I have no idea if it tastes good, so I’m going to try it later and do a report on it..HaHa.. I also bought a new book by the way, nothing to do with cooking, it’s ‘Carol Vorderman’s How to do Sudoku’. Anyone into Sudoku by the way?

Oh and for those who are not too clear what feta cheese is, it is supposedly to be made with goat’s milk, but there are cow’s milk ones available too, and the packet which I just bought, gave no indication which milk it used. It just stated ‘milk’.

From ilovecheese.com, ‘Usually thought of as only a Greek goat's milk cheese, Feta is now deliciously produced in the states using cow's milk. Its preservation process gives Feta a salty, pickled Mediterranean flavor that gives salads, vegetables, chicken and seafood a pleasantly sharp zest.’

And from About.com, ‘Feta cheese is classified as a soft cheese made of 45 to 60 percent fat whole sheep's or goat's milk. The better fetas are aged (but not ripened) four to six weeks, cured in a salty whey and brine. Known as a pickled cheese, the flavor of feta becomes sharper and saltier with age. It is creamy white in color with small holes, a crumbly texture.’

• Feta is considered a medium-fat cheese on a par with mozzarella and reduced-fat versions of regular cheeses.


• Allow a good thirty minutes for feta cheese to come to room temperature to fully enjoy its rich, tangy flavor and creamy texture.

A recipe that I found that would go well with Feta cheese is Spanakopita (Spinach Triangles), which I will definitely try in due course. Keep in tune!