“… and he milked the sheep and bleating goats, let half of the white milk coagulate and set it away in tightly woven baskets for settling and firming” - Homer – The Odyseey
Feta cheese is a soft white cheese with an intense salty flavor, made of sheep and goat milk ( the genuine greek feta does not contain more than 30% of goat milk).
One cannot speak about feta cheese without thinking of wonderful Greece and, of course of the Greek salad which without feta would only be a tomato and cucumber salad :). Of course, there’s ther way to eat feta and marinating it helps you make something impressive and extremely delicious.
- 200g feta cheese
- 2ts lemon/lime zest
- fresh oregano
- fresh thyme
- fresh rosemary
- ground chilli
- olive oil
- Cut feta into 1-2cm pieces
- Put the feta pieces in a sterilised jar, adding the oregano, rosemary, lemon zest, thyme, pepper and chilli
- Pour over the oil mixture
- Refrigerate for three hours before serving or overnight
It can be used as an appetizer with a glass of rosé, in salad, with tomatoes and a slice of sourdough bread, over the pasta or pizza. The oil is very good to season pasta or salads.