Baked Feta Recipe (So Easy!) - Wholesome Yum (2024)

FAQs

Baked Feta Recipe (So Easy!) - Wholesome Yum? ›

Athenos Feta Chunk

While this is another dry feta, it has a really great spring to it, almost like fresh cheese curds. The dryness makes it easy to cut and prep for cooking, so it's the best feta cheese to use in recipes like baked feta or feta skewers with fruits or vegetables or cubed into pasta salads.

Athenos Feta Chunk

While this is another dry feta, it has a really great spring to it, almost like fresh cheese curds. The dryness makes it easy to cut and prep for cooking, so it's the best feta cheese to use in recipes like baked feta or feta skewers with fruits or vegetables or cubed into pasta salads.

And the answer is YES! Quality feta can be fried and drizzled with warmed honey, or baked in a high-heated oven until tender and perfectly creamy, like in today's appetizer. Or you can use it in other ways.

For the creamiest and smoothest sauce, use a soft feta made from sheep's milk (like Danish or French). The soft blocks in brine are the best type of feta to use - not the hard crumbly type. Avoid feta made from cow's milk as it's too firm and crumbly.

It pairs well with fruit, like watermelon or peaches, but is equally as delicious with crunchy cucumbers or hearty collard greens. Feta is classically paired with olives, lemon, and fresh herbs like mint, but can also be used less traditionally like in our One-Pot Pasta Primavera with Bacon and Feta.

While feta cheese made in Greece is typically made with sheep's milk or with a combination of sheep's and goat's milk, many manufacturers in the US make feta with cow's milk.

Feta is a great addition to steak, chicken and tofu, but especially fish. Fish have a natural saltiness to them that, when combined with Feta's flavor profile, brings the fresh and briney fish flavor to the next level. While cooked, fish can be milder in taste on its own, Feta brings a tangy boldness to the dish.

Mold: If you see any spots of greenish mold on the cheese, throw the whole block out. A yeasty aroma: “Yeasts tend to be acid and salt tolerant, which makes feta cheese a near perfect growth medium,” Sommer explained to me in an e-mail.

Feta cheese has a high moisture content and also a high acid content. This makes it not good for melting or flowing. Melted Feta is very chewy and not gooey at all (Which is what we like in melted cheese).

Feta cheese is made by combining lactic acid bacteria with milk from sheep or goats to produce probiotics—Lactobacillus plantarum—that are good for gut health. Probiotics are beneficial bacteria that live in the digestive tract and protect you against disease-causing bacteria such as E.

What country makes the best feta cheese? ›

It's not just folklore that Greeks make great feta cheese. Tradition—and Protected Designation of Origin requirements—ensure cheese that is rich and uniquely flavorful. Greek feta must be at least 70 percent sheep's milk (which has twice as much fat as cow's milk), with any remainder made up of goat's milk.

Danish feta is made from cow's milk and has a milder, creamier texture. Feta purists argue that 'Danish-style' feta, made using the ultrafiltration method, isn't authentic, but many people prefer its creamier, smoother texture. You may prefer to use Danish-style feta for recipes aiming for a smoother end product.

Does feta cheese go on pizza before or after cooking? Feta cheese is safe to eat whether you cook it or eat it raw. You can sprinkle chunks of feta cheese on your pizza as an added topping after it has been baked, or put it on your pizza before putting it into the oven.

Feta cheese pairs wonderfully with tart fruits like cranberries, apples, and pears as well as sweet honeycomb. It also goes amazingly well with olives and tomatoes—all of which can be used to create amazing salads or appetizers.

That's because most cheese contains fat, salt, and casomorphin, a triple threat that makes it inherently addictive.

Feta is usually eaten uncooked, but may also be eaten cooked. Common ways to enjoy uncooked feta include sprinkled over salads, mixed into dips, and even whipped and topped on sandwiches. Spinach and feta are often paired together in casseroles, sandwiches, and wraps.

Greek Feta

This is the stuff that you see most frequently. Greek feta is briny, tangy, and sharp, and the fine texture makes it perfect to crumble in salads, sprinkle on cold soups, or toss into some rigatoni with sausage, beans, and greens.

Feta is a white cheese matured in brine, originally from Greece. Greek Feta has no rind. Its texture is soft, compact, and springy, easy to slice, cube, or crumble. As mentioned above, authentic Feta is exclusively Greek cheese, as the EU has granted it a PDO status.

Crumbled feta is convenient, I will not argue with that, but these containers usually contain powdered cellulose or some other form of anti-caking agent, which make for crumbles that can taste dry and rather hard. Crumbled feta is also likely to have a shorter shelf life than a block.

Traditional Greek feta is made with at least 70% sheep's milk, with goat's milk often making up the other 30%. The flavour is salty and tangy, the texture dry and crumbly. When CHOICE taste tested feta cheese a few years back, the 'Greek-style' feta rated highest.