I realise it seems a strange title – ‘and other salad-style cheeses’ – but Feta is a bit of a sensitive subject these days. Granted PDO protection in 2002, true Feta can now only be made from goat’s and ewe’s milk in several mountainous regions of Greece. On the one hand, it seems cheesy poetic justice, given that the first record of cheese-making was probably in Homer’s Odyssey and featured a suspiciously Feta-sounding recipe but, on the other hand, the decree was a blow for many cheese-makers across Europe and beyond who had been making ‘Feta’ for generations and now had to find another name for it.
At first glance it seems a pretty boring Cheese Challenge choice – salads, salads, salads, whoop-dee-doo. But a closer look reveals its versatility as a cheese for pastries, pizzas, pastas and even puddings. Salty and tangy it’s a match for fruit and meat alike. Aside from the official Greek Feta, similar cheeses can be found in countries such as Turkey (Beyaz Penir), Slovakia (Bryndza PGI), New Zealand (Te Mata Mt Erin), Germany (Weisslacker) and Denmark (salatost or branded Apetina) – who were particularly irked by the Greek PDO decision. And, as ever, Britain and Ireland are holding their own with cheeses such as Yorkshire Fettle, Homewood Greek-Style Brined Cheese, Ffetys from Y Cwt Caws and Knockdrinna’s Greek Style Salad Cheese.
Want to take part in August’s Cheese, Please! Recipe Blog Challenge? Check out the full rules here.
Write a recipe post using the featured cheese of the month and post it on your blog.
A link to these rules and the Cheese, Please! button (code below) should be included in your post.
Post your recipe url to the Linky at the bottom of this post, including your email and the title of your recipe or post.
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Entries so far:
Watermelon and Feta Cheese Salad
Home-made Feta Cheese
Feta Cheese, Sun-dried Tomato and Oregano Bread
Stuffed Marrow with Spicy Sausage and Feta-Style Cheese
Feta and Red Onion Filo Parcels
Spinach, Fetta and Ricotta Quiche
Greek Salad Omelette