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acamp7

Active member
I’m a huge fan of feta cheese, but I’ve found it challenging to find the authentic taste outside of Greece. I’m wondering if anyone has tips on how to shop for real, high-quality feta when you're not in Greece?

What should I look for in terms of packaging, brands, or specific labels to ensure I'm getting the genuine product? I’ve noticed a lot of “feta-style” cheeses in stores, but I’m looking for the real deal made with sheep’s milk (or a mix with goat’s milk).

Also, any advice on where to find the best feta cheese online or in specialty stores would be greatly appreciated!
 
Like the yogurt topic, feta made in the US will likely be made from cow's milk, while in Greece it's sheep's milk. That's a big part of the taste and texture difference.

A specialty Greek grocery store, where they have cheese in bulk is great and there are often several varieties to choose from. You can ask for a sample(s) to taste and decide which you like best.
 
Obviously , it depends on where you live . In Ohio , parts of our state are more ethnic than others and specialty stores are easier to find . There are some on-line purveyors that will ship feta . Dodoni is a favorite . Another option is to search a dairy near you . I just located a goat farm less than 25 miles from me that sells goat's milk cheese and yogurt , you just have to buy a share of a goat ( ~25 dollars and pay for the upkeep of your goat but the upkeep you get back in product ) . Check out the options , you'll be surprised .
 
When shopping for authentic feta cheese outside of Greece, there are a few key things to look for to ensure you’re getting the real deal. First, check the label for “PDO” (Protected Designation of Origin), which guarantees the cheese was made in specific regions of Greece according to traditional methods. Authentic feta should be made from sheep’s milk or a mix of sheep and goat’s milk—never cow’s milk.

Brands like Dodoni, Kolios, and Olympus are well-known for their quality and adherence to traditional production. In terms of packaging, look for feta sold in brine; this helps maintain its texture and flavor.

For finding authentic feta online, check out Greek specialty food stores or websites like Greek Grocery Store, Titan Foods, or Amazon’s gourmet section. Specialty stores with a strong focus on Mediterranean or Greek products are also great places to find high-quality feta.
 

Rice Vs Orzo in Avgolemono Soup

I’m curious—do you prefer rice or orzo in your avgolemono soup?

My family is totally divided on this one. Some of us love the silky texture that rice brings, especially when it softens and thickens the soup just enough. Others argue that orzo gives it a smoother, more elegant feel, almost like a Greek version of chicken noodle soup. I’ve even heard a few people swear by using both!

We always make avgolemono for holidays, Sunday dinners, or when someone’s feeling under the weather, so this debate comes up a lot. I’d love to hear how other families do it. Is it strictly rice? Only orzo? Or do you switch it up depending on the occasion?

And does the choice of pasta change how you whisk in the egg-lemon mixture? It does for me, so I would like to pick one and stick with it.

Pastitsio - Should I Add Cinnamon?

Hi everyone! I’m making pastitsio this weekend for a family gathering, and I’m debating whether or not to add cinnamon to the meat sauce. I’ve seen it both ways—some recipes call for just a pinch, while others go heavier, giving it that sweet, aromatic depth. I know cinnamon is more common in moussaka, but I’ve heard it’s traditional in pastitsio too, depending on the region.

What do you all think? Does cinnamon make it more authentic, or do you prefer a more savory meat sauce without the sweetness? I’m leaning toward adding just a bit, but I don’t want to overwhelm anyone who’s expecting something more classic and hearty. Do you do nutmeg and cinnamon both? I usually put nutmeg in the béchamel.

How do you prepare your Kalamari?

Kalamari lovers, I’d love to hear from you—how do you usually prepare it? Do you go for the classic crispy fried rings, toss it on the grill with olive oil and lemon, or do you get more creative with a stuffed version?

I’ve had it so many ways and each preparation brings something totally different to the table. Lately, I’ve been experimenting with grilling it and adding a garlic-lime marinade, but I’m curious about what everyone else does. Do you use fresh or frozen squid? Any special tricks for keeping it tender and not rubbery? If you stuff it, what kind of filling do you use—rice and herbs, feta and spinach, something else?

I’m especially looking for tips on how to get the flavor just right without overpowering the kalamari itself. Share your favorite methods, family recipes, or secret ingredients—I’d love to try something new next time I make it!

Thick of Think Bechamel for Pastitsio or Moussaka?

Hi everyone! I’m curious how you like your Bechamel for Pastitsio and Moussaka? My family is a bit divided between liking it thick and fluffy or a bit thinner. What do you think?

I’ve seen it both ways. Some recipes go heavy on the flour and eggs to get that airy, almost cake-like layer that stands tall when sliced. Others go lighter for a more velvety topping that melts into the rest of the dish. I personally love both depending on the mood—thick and fluffy feels more indulgent, but the thinner version blends beautifully with the meat or pasta.

What do you usually go for when you cook or eat these dishes? And do you ever adjust your béchamel depending on the occasion or who you’re serving?

Would love to hear your thoughts, favorite techniques, or any tips for getting that perfect top layer just right!

Making Your Own Loukanako?

Hey everyone! I’m putting together a small Greek mezze spread and could use your thoughts. I almost always reach for Kalamata olives — they’re my favorite for their deep, briny flavor and gorgeous color. But I’m also planning to serve a traditional Greek salad, which already includes Kalamata olives, so now I’m wondering…

Would it be better to include green olives in the mezze plate instead, just for variety? Or do you think there’s no such thing as too many Kalamatas on the table?

I’ve seen green olives used in mezze platters, but I’m not sure which type complements the other flavors best — especially when you’ve got things like tzatziki, dolmades, and feta going on.

Do you ever mix olive types in your mezze? Or do you stick to one kind? Would love to hear what others do for balance and presentation. Thanks!
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