Feta is one of the things that simply do not pay enough attention. The reason for this is probably to do all the “Just Meh” feta cheese on the market – it is normally made with cow’s milk – which does not leave much impression. On the other hand, true Greek pheta, sheep milk or goat milk is made, which gives the cheese a perfectly delicious taste.
These eight feta cheese dishes can be put back into its correct spotlight. Whether it is uprooted in a spankopita, the pillow is formed in GNudi, or an ultra-cream is torn into a dip, the fetta cuts a creamy, shiny cut for these dishes. So what are you waiting for? Hold a good quality block and let’s cook.
