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Summer is in full swing, and the markets are bursting with produce.
When the vegetables are this fresh, cooking them just seems unnecessary. July is the right time to enjoy every kind of salad you can think of, if for no other reason than to leave your oven turned off, and it is the perfect time to talk about feta.
Cheese Name: Macedonian Feta
Milk Type: Cow’s milk
Style: Brined unaged cheese
Description: There are many great feta makers out there, be it with cow, goat, or, more traditionally, sheep’s milk. Although Greece is the home of feta historically, there are many delicious versions on the market, and no matter where you live, I bet your local grocer has a good selection. One of my favourites is the silky smooth Macedonian Feta, made with added cream. The texture is beautifully rich and creamy. The taste is subtle and less salty than you might expect, and it lacks some of the acidity many fetas have, so I find it is an excellent match with berries, tomatoes, and peppery greens. Here are some serving ideas for your favourite feta:
- Buy some fresh herbs, whichever appeals to you, or pick some from your garden. Chop them and mix them with a good pour or two of olive oil. Once the olive oil mixture smells delicious, place a good-sized block of feta on a serving platter and pour the herb and olive oil over the feta. Finish it all with a few grinds of fresh pepper and serve it with some crusty bread.
- Feta and tomatoes are always a good mix, but feta and watermelon are also great.
- How about feta stirred into your favourite pasta salad? It lends a bright note that doesn’t seem out of place in a cold dish. Perfect picnic food.
- I love arugula salad, which is finished with feta. The Macedonian feta is so soft that it doesn’t crumble very well, so I like to break it up into small pieces and dot the top of the salad once it’s dressed.
- A drizzle of olive oil and a few slices of feta are great ways to finish off barbecue vegetables. They make the perfect summer dinner.
GOW Suggested Wine Pairings:
