Feta
brined sheep/goat cheese · Cheese
Top 10 pairings
A tangy, salty white cheese ripened in brine, made from sheep's milk or a sheep–goat blend, and the cornerstone of Greek cooking. It crumbles into a moist, grainy curd that softens in heat but holds its shape.
Picking a good onedrag
Chalk-white, moist, clean tangBrown or mouldy, soft, rancid
Kept in its brineStill goodLonger in brine it turns saltier and sharper, good for baking. A rinse only takes off surface brine.
Colour and surfaceStill white, wet from the brine
Break off a pieceFirm, still crumbles cleanly
Smell as you open itSharper, saltier, still clean