The market · Dairy and eggs · Southern Europe

Feta

Greek brined white cheese of sheep's milk, or sheep's with up to 30% goat's — salty, tangy and crumbly.

tangy · salty · sheepy

What to do with it

Ibu Sari's Beef rendangFeta would cut through its richnessAna Etxarri's Pil pilFeta would cut through its richnessTolu Adeyemi's SuyaFeta would cut through its richnessTolu Adeyemi's Rendang, the Lagos wayFeta would cut through its richness
Classics built on it
GreekSpanakopitaSpinach and feta with spring onion and dill, baked in crisp layers of filo — as one big pie or small triangles.No one here has made it yetGreekHoriatikiVillage salad: ripe tomato, cucumber, onion, green pepper and olives, with a slab of feta, oregano and plenty of olive oil — and no lettuce.No one here has made it yet

Kinds

Greek (PDO)
Sheep and goat; creamy and tangy.
Cow's-milk white cheese
Firmer and blander; can't be sold as feta in the EU.

Goes with

olive oiloreganotomatowatermelon

Knowing it

Where to buy
Greek and Turkish delis, cut from a block kept in brine.
Worth knowing
Keep it in its brine. If it's too salty, soak it in water or milk for an hour.

Kitchens that keep it in

Greece — the mainland and islands of the Aegean and Ionian SeasGreekOlive oil poured freely, lemon and oregano, wild greens and sheep's cheese, and fish grilled by the sea — food for sharing, slowly, outdoors.10 classics

More dairy and eggs

Dairy and eggsAged goudabutterscotch, nutty, crystallinesavouryNot cooked here yetDairy and eggsBurratamilky, creamy, freshNot cooked here yetDairy and eggsButtercreamy, nutty when brownedrichIn Pierogi ruskie, Comté French Toast Bites and 1 more · 79 classicsDairy and eggsComténutty, brothy, fruitysavouryrich2 classics