[cape chef]

Feta cheese is ofcourse considered the best of the Greek cheeses, It is also produced in other countries. Denmark,America and Australia for example.The home region of Feta includes Bulgaria as well as Greece. I may get in trouble for this but, Many people feel that the Bularian ewe's milk feta is the best of all.
Feta is traditionlly made of sheeps milk, or sheep and goats milk mixed. Often now cows milk is used (To light for my taste) It's made in large blocks which are salted, sliced and salted agian, and packed in containers in which the cheese matures for about a month in the salty whey. The taste is sharp and ofcourse salty. "Teleme" (SP) is made in many balkin countries is very similar to feta.

I do nut rinse feta, I will blend it with a little mascarpone or brie Etc to cut the edge. But normally I use it as it is.

Maybe some recipes would be nice
Any thoughts?

 

[cape chef]

The Peloponnesos is the main producer of barrel-aged feta in Greece. according to a book I am reading the family of langas is the best. There are around 800 feta houses still in Greece, But that is really not a lot, They are a dying breead because they are being choked more and more by the European union regulations.
In Greece the production season is from December to mid June. langas's 250 annual tons of feta are hand made by a wiry,unshaven cheese master named Gerasimos Theodoratos. His over 50 years expereiance is worth more than any single piece of machinary. Theodortaos learned his craft from his father and grandfather on his native island of Cephalonia, which is were most of greeces old time empircally trained fetameisters come from.

Whenever you buy something for your home table or proffesinal kitchen, try to remember Gerasimos and all the thousands of farmers and crafters in the world.
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[cape chef]

Athenaues, I'm so happy you got involved with this thread. That was my hope when I posted. I look forward very much to learn your insights and studies of Feta.
Also, Please share your home made recipe
Thanks
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