Greek Food, Cooking and Recipe Community

Feta Is By Far My Favorite Greek Cheese

1 - 2 of 2 Posts
mj_toronto8

mj_toronto8

Active member
Feta is the most famous of the Greek cheeses. I love to eat it in Greek salads, I put it in my tiro pita, and I love to eat it all by itself. It is such an important part of Greek cuisine!

It is a brined curd cheese made from sheep’s milk or goat's milk, feta is salty and tangy in taste due to the brining process. The name “feta” comes from the Italian word ‘fette’ meaning slice or slab, referring to the way in which it is formed into its signature block shape.

It's also cool how special it is - it is classified as “Protected Designation of Origin” (PDO) due to its official geographical origin being tied solely to Greece and must be produced using specific traditional methods in order for it to be given this designation

Its flavor profile can range from mild with crunchy crystals formed through aging process to sharp if aged longer than seven months. It often has small eyes or openings throughout its texture which can resemble those found in Swiss Emmentaler or Italian Grana Padano cheese.

What are your favorite ways to use feta cheese?
 
mj_toronto8 said:
Feta is the most famous of the Greek cheeses. I love to eat it in Greek salads, I put it in my tiro pita, and I love to eat it all by itself. It is such an important part of Greek cuisine!

It is a brined curd cheese made from sheep’s milk or goat's milk, feta is salty and tangy in taste due to the brining process. The name “feta” comes from the Italian word ‘fette’ meaning slice or slab, referring to the way in which it is formed into its signature block shape.

It's also cool how special it is - it is classified as “Protected Designation of Origin” (PDO) due to its official geographical origin being tied solely to Greece and must be produced using specific traditional methods in order for it to be given this designation

Its flavor profile can range from mild with crunchy crystals formed through aging process to sharp if aged longer than seven months. It often has small eyes or openings throughout its texture which can resemble those found in Swiss Emmentaler or Italian Grana Padano cheese.

What are your favorite ways to use feta cheese?
Click to expand...
This was interesting, thank you! I was just thinking that one thing I would really like to do is visit somewhere in Greece where they make it so I could see the process. I think that would be fascinating.
 
1 - 2 of 2 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?
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