A Focus On Feta

Celebrating the most popular Greek cheese

A Focus On Feta

For the lucky, such as Greek-American chef and cookbook author Michael Psilakis, Feta cheese has held a long celebrated place in the kitchen and in cuisine since childhood.

“My memories of Feta growing up are very vivid,” he says. “It was always on the kitchen table, and I was always grabbing a little piece. As the seasons changed, there was something different next to it. In the summer, there was watermelon. The sweet watermelon of summer with the salty, briny, tangy flavor of Feta cheese — it was like a roller coaster of flavor in your mouth.”

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The International Intrigue Of Feta

On trend but with a 6,000 year history

The International Intrigue Of Feta

A specific cheese can instantly bring to mind an association: often of a place, region, country or dish. For me Raclette evokes thoughts of the snow-dipped mountains and hearth warmed chalets of Switzerland. Stilton makes me imagine the holiday season in England, with a glass of port to greet guests. And Manchego is as definitive of Spanish cheese as any I can think of, both here in the States and in the tapas spots throughout Spain. Some cheeses even take on, rightly or wrongly, the name of a place of supposed origin: Swiss cheese, not actually Swiss and American cheese, not actually cheese, come immediately to mind.

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