1 - 3 of 3 Posts

dpappas87

Active member
Whenever I buy feta cheese from different places, it tastes slightly different. Does anyone know why? I know that there are specific rules for creating feta cheese, so what is responsible for his differential in flavor and texture?

Is it possible that a place (for example a restaurant) may not actually be buying "Greek" feta? Meaning, could it be a situation where they aren't following the rules and are making a feta-like cheese using different milks, etc? Perhaps it isn't from Greece?

I truly only like Greek feta as far as I know. How can the other places call it feta if they're not following the rules?

greek-feta-cheese.jpg
 
  • Like
Reactions: Voula
Whenever I buy feta cheese from different places, it tastes slightly different. Does anyone know why? I know that there are specific rules for creating feta cheese, so what is responsible for his differential in flavor and texture?

Is it possible that a place (for example a restaurant) may not actually be buying "Greek" feta? Meaning, could it be a situation where they aren't following the rules and are making a feta-like cheese using different milks, etc? Perhaps it isn't from Greece?

I truly only like Greek feta as far as I know. How can the other places call it feta if they're not following the rules?

View attachment 1252
HI! If you've ever visited Greece, one thing you'll notice is that Feta cheese has lots and lots of varieties, all over the country. Some are softer, some are tangier, for example. It really depends on the recipe variation, at least in Greece. At supermarkets, all these types of feta are labeled according to their given region.
 
  • Like
Reactions: Luana
HI! If you've ever visited Greece, one thing you'll notice is that Feta cheese has lots and lots of varieties, all over the country. Some are softer, some are tangier, for example. It really depends on the recipe variation, at least in Greece. At supermarkets, all these types of feta are labeled according to their given region.
Thank you, Voula. I didn't realize that there were regional differences in feta! I guess that makes sense.
 
  • Like
Reactions: Voula

Most iconic dishes in Greek cuisine?

I love cooking Greek and I have my favorites and so does my family. We love - spanakopita, avgolemono, souvlaki, keftedes, dolmades, yemista, and I few more. I am curious, which dishes are iconic and you can't live without?

I’d love to hear your recommendations, especially for:
  • Traditional main courses
  • Must-try appetizers
  • Desserts that are quintessentially Greek
Thank you in advance for your suggestions!

Advice for making kakavia - Greek fish soup

I'm planning to make a traditional Greek fish soup called Kakavia and could really use some advice from those who've tried it before, or anyone familiar with Greek cuisine. I fish a lot in the summer and have a lot of fish to use. Deep sea fishing.

Here are a few key points I'm hoping to get help with:
  • Fish Selection: What types of fish work best for Kakavia? Are there specific kinds that bring out the best flavors?
  • Preparation Tips: Any tips on prepping the fish and other ingredients? Should I be looking out for anything specific when cleaning or cutting the fish?
  • Broth Enhancements: How can I make sure the broth is rich and flavorful? Are there any secret ingredients or techniques that can elevate the dish?
  • Serving Suggestions: What are the best sides or accompaniments to serve with Kakavia? Any traditional Greek side dishes that pair well?
I appreciate any insights you can share. Thanks!

List of Famous Greek Chefs?

I'm looking to explore the world of Greek cuisine and would love to get a list of famous Greek chefs. Who are the top chefs in Greece known for their exceptional culinary skills and contributions to Greek gastronomy?

I'd appreciate any recommendations, whether they are well-known for traditional dishes or modern takes on Greek food.

Thanks in advance! Content can be in Greek or English too.

What is Greek Retsina Wine?

I'm intrigued by Greek wines and recently came across Retsina wine. Could anyone share insights into what Retsina wine is? I'm curious about its unique flavor profile, production methods, and any cultural significance it holds in Greece. How is it traditionally enjoyed, and are there specific dishes it pairs well with?

Moreover, I'd appreciate recommendations on notable brands or regions known for producing quality Retsina. If you have any personal experiences with Retsina or tips on where to purchase it outside of Greece, that would be fantastic too.

What is different about Greek cuisine in the US?

I am a Greek American living in the Boston area, and I have also been to Greece a lot.

I have noticed that there are some differences between here and Greece in terms of cuisine. I can't put my finger on it, but I know that things are just different.

Does anyone have any insights as to why? I feel like a large part is the freshness of all the ingredients. But I think the recipes are different, too.

Any advice on how I can recreate some of that magic here?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top