I love feta cheese, there's little it doesn't go with, and as someone with a practically unheard of allergy to goats cheese, I use it a lot. Often I'll buy a big chunk from the deli, but once opened, it quickly becomes dry and inedible.
No longer, for I have the answer.
Actually, not only is this a really good way of preserving your feta, it is also a way of improving it beyond belief; for all the suggestions I give you for its use, in the recipe that follows, the truth is that normally it just gets eaten.
Piece by piece.
Whenever I visit the fridge.
Until it's gone.
There, I said it.
No longer, for I have the answer.
Actually, not only is this a really good way of preserving your feta, it is also a way of improving it beyond belief; for all the suggestions I give you for its use, in the recipe that follows, the truth is that normally it just gets eaten.
Piece by piece.
Whenever I visit the fridge.
Until it's gone.
There, I said it.
You will need:
A Jar with a seal
Some good quality feta (barrel aged is my preference)
Woody herbs (Bay, thyme, rosemary are good)
Chilli
Lemon
Olive Oil
Black Pepper
A Jar with a seal
Some good quality feta (barrel aged is my preference)
Woody herbs (Bay, thyme, rosemary are good)
Chilli
Lemon
Olive Oil
Black Pepper
Start with a clean, sterilized jar of choice and add cubed feta. I cube my feta chunkily (is that even a word?), around 1 inch or so; any smaller and your cheese may get a bit flaky over time.
Between every few cubes, or layer, of cheese, add sprigs of fresh thyme and rosemary and a bay leaf, a turn of black pepper, a slice of chilli, a piece of lemon peel….you get the picture, whatever flavours you like, throw in there, be genourous. I would however, avoid adding garlic unless you’re going to eat this the day you make it, as there have been a number of studies showing that garlic in oil stored over time can cause botulism spores. No-one wants that.
Then pour olive oil into the jar until the cheese is completely covered. It is ok to store at room temperature for 24 hours, but the tastes really start to develop after a week or so; I store mine in the fridge, and bring it to room temperature before using (or just grab a couple of cubes and bring them to room temp).
This is fantastic in salads with plum tomato a chunks of cucumber and olives. It’s fabulous in cous-cous salad or crumbled over roasted Mediterranean vegetables or beetroot. Use it on a pizza, in pasta or just on its own with a crisp white or rosé as a nibble.
And once you’ve eaten all your cheese don’t waste that delicious oil; it makes a great base for a dressing for salads or pasta or pizza, or brush it on lamb or chicken prior to roasting.
Between every few cubes, or layer, of cheese, add sprigs of fresh thyme and rosemary and a bay leaf, a turn of black pepper, a slice of chilli, a piece of lemon peel….you get the picture, whatever flavours you like, throw in there, be genourous. I would however, avoid adding garlic unless you’re going to eat this the day you make it, as there have been a number of studies showing that garlic in oil stored over time can cause botulism spores. No-one wants that.
Then pour olive oil into the jar until the cheese is completely covered. It is ok to store at room temperature for 24 hours, but the tastes really start to develop after a week or so; I store mine in the fridge, and bring it to room temperature before using (or just grab a couple of cubes and bring them to room temp).
This is fantastic in salads with plum tomato a chunks of cucumber and olives. It’s fabulous in cous-cous salad or crumbled over roasted Mediterranean vegetables or beetroot. Use it on a pizza, in pasta or just on its own with a crisp white or rosé as a nibble.
And once you’ve eaten all your cheese don’t waste that delicious oil; it makes a great base for a dressing for salads or pasta or pizza, or brush it on lamb or chicken prior to roasting.
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