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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.
 

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?

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?

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.

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?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?
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