Tips for Cooking Feta in Certain Dishes?

[AlexiaTravels]

I don't know if I am missing something, but Feta doesn't seem to cook well. I noticed that it gets warm, but doesn't really melt. It maintains a similar shape that it had when it was not cooked.

In particular, when I make something like Briam, I like to add feta cheese.

Usually I sprinkle it on the top before covering it and baking it in the oven. And them, it's just a little odd.

I guess what I am looking for is something that melts better for a dish like this, but still has a similar flavor.

 

[k_tsoukalas]

You're right—feta doesn’t melt like other cheeses! Because it’s a brined cheese, feta retains its shape even when heated, which can feel a bit odd in dishes like briam. If you’re looking for a cheese that melts better while still offering a similar tangy flavor, try manouri or kefalotyri. Both are Greek cheeses with a creamy texture and can melt more smoothly than feta.

Alternatively, you could crumble feta on the dish after it's baked, allowing it to soften slightly without expecting it to melt fully. Another trick is to mix feta with a small amount of cream or yogurt to create a creamy texture while keeping the flavor. This will blend more into the dish while maintaining that signature taste.