Before trying one of the many recipes, learn a little bit more about selecting and storing cheese, plus cooking tips. The finest variety should be purchased direct from its brine bath.
If it is pre-packaged, it should have some of the brine in the packaging to keep it moist. Feta is best when eaten fresh, so always check the date before you purchase.
If you will not be consuming it immediately, store it in a brine or milk bath. The milk bath will reduce the saltiness and help keep the cheese moist and mild in flavor.
Properly stored in brine or milk and refrigerated, this will last up to three months. In general, feta and goat's cheese can be used interchangeably if need be.
Those on salt-restricted diets should avoid this variety. It is considered a medium-fat product on a par with mozzarella.
However, feta will crumble easily, whereas mozzarella will not. Allow a good thirty minutes for this to come to room temperature to fully enjoy its rich, tangy flavor and creamy texture.
In a pinch, Muenster can be substituted for feta in many cooking recipes. Anchovies, lamb, tomatoes, basil, and black olives marry beautifully with this variety.
Greek feta is a delicious, salty cheese made from sheep or goat milk, or a combination of the two. Many of the other types on the market are made from cow's milk, which gives it a different flavor.
When you are looking for this variety at the store, look for some made from sheep or goat milk, or a combination or the two. They also come in the form of whole blocks, bricks, thick slices, and not crumbled.
You can also find it in plain, not seasoned. Of course having it natural is delicious and authentic, but it can also be more expensive.
These imported cheeses can cost anywhere from $7 to $10 per pound when purchased in one pound or smaller quantities, which can be frustrating for people who really like this variety. It may be cheaper in the long run to buy in large quantities and store it.
When cheese is often sold in large quantities, the price can drop dramatically. Most chain supermarkets sell it in small packages, so if you want larger quantities, look for other shops.
Greek and Middle Eastern markets are one solution, and online shops that sell Greek products is another. If you buy online, however, make sure that it will be fresh when it arrives to your home.
This variety should always be protected from exposure to air which will cause it to dry, and will cause the taste to sharpen or sour. It is often sold in blocks and packed in a brine solution.
It can be kept refrigerated, covered with the brine, for quite a long time. If, during use, the amount of brine decreases, you should add more.
To make brine, mix one pound of kosher salt with 1 gallon of water. You can also store it in a lightweight paper which should be placed in a plastic bag.
Storing in olive oil is often called marinated feta. This may be the best storing condition for the least part of your feta, depending on how you plan to use the dairy.
Place chunks of the cheese in glass jars to 1/2 inch of the top and cover completely with olive oil. You then seal tightly and store outside of the refrigerator.
It can be frozen, but the texture will change slightly. After defrosting, use this to crumble on salads or in cooked dishes, rather than as slices.
Freeze wrapped in airtight plastic packaging; defrost in the refrigerator without removing the wrapping. When defrosted, if not used at once, store in brine or olive oil.
If the dairy is too salty for your taste, take the piece you want to use and soak in a mixture of half water and half fresh milk for an hour. This rich and tangy soft cheese has long been a staple in the Mediterranean region, but is now enjoyed worldwide.
Author Resource:-
Tom Selwick has worked the past 21 years in the food storage industry. He suggests buyingfood storage from a quality company so you know your food will last.
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