From the Cheese Notes kitchen: this weekend I made these Three-Green Tartlets with Bulgarian Feta and Il Pastore sheep’s milk cheese (an Italian pressed-curd that is similar to a Manchego). The greens were spinach, chard and kale,and the cheeses were blended with a simple egg/yogurt custard before being mixed with the greens, which had already been sautéed with onions and garlic, and a healthy grind of nutmeg, black pepper and salt. The crust is a simple pate brisée.
via Cheese Notes on Instagram.
Whipped Feta. Never tried it, but it sounds like a great idea. How Sweet It Is has the recipe:
You know where I actually think the thought came from? Crumbled feta is a pain. I mean, it’s a delicious pain, but it’s so, well, crumbly that if it’s inside a pita or on top of a pizza, it rolls right off. The crumbles crumble into even tinier crumbles. Even on a salad, it’s nearly impossible to stab each little chunk of feta with a fork and who is going to eat a salad with a spoon? Exactly.
Enter whipped feta.
Perhaps my favorite thing about this whole mess is that you can flavor it any way you like. With just these two ingredients, it tastes like… creamy feta. Mine did not need any additional seasoning, but you make the call. You could add roasted red peppers or a ton of herbs. You could even make this incredible dip into a whipped version, which is definitely at the top of my to-do list. You can add it to a salad or soup – heck, even spread it on pizza or use it like hummus. And the best part is that right after whipping? It’s sort of warm and super spreadable. But it’s just as great coming out of the fridge too.
Okay. What I’m really trying to say is that your Wednesday should be consumed by this activity. Whip your feta.
(Photo ©2013 www.howsweeteats.com)
Armenian Feta, purchased at one of the Russian groceries in Brighton Beach, a destination of choice if you’re ever looking for Feta’s of all kinds and from all countries (I had the choice of Greek, Bulgarian, Israeli, German, Turkish and Armenian Feta’s, ranging widely in form and firmness), as well as fresh cottage cheeses, yogurts, sour creams, brinzas and all manner of dairy products traditional to Eastern European cuisine.
It was a challenge to get much information from the surly lady at the counter, who seemed disinclined to cater to tourists — and as one of the few non-Russian speakers in the store I was exactly that — but she did tell me it was a sheep’s milk feta.
Firm and milky, with a rich, briny tang and a lanolin, sheepy flavor, it works equally well crumbled over a salad, melted onto a za’atar pita or eaten straight.
Two delicious cheeses from Bonnieview Farms, VT: a raw sheeps milk feta and an aged pecorino named Ben Nevis. Both are lovely, the feta in particular is mild, tangy, creamy and just a little bit sheepy. This is a feta you can eat on it’s own, no Greek salad necessary. Purchased at Saxelby Cheesemongers.