Everything You Need To Know About Feta

Bruce Watson•

Astoria's Titan Foods market has more than 10 kinds of feta cheese, plus expert advice.

As I discovered, French feta, most of which is made from sheep's milk left over from Roquefort cheese production, is also pretty outstanding. Creamy and rich, if a little less complicated than a barrel-cured Greek feta, it has a great texture but tends to disappear under the flavor of herbs or other additives.

For that matter, if you ever get a chance to try double-cream feta, give it a shot. Made in almost every country that makes feta, it's like a super-creamy cousin of chèvre. Given that it's very different from most fetas, it can be hard to find, but it's worth the search.

So here are the ultimate takeaways to bring with you to the deli counter at your local market:

  1. Milk trumps nationalism: go with the highest sheep's milk content, regardless of the where the cheese came from.
  2. Barrel-aged is the best way to go, and you should definitely get it if you can.
  3. When you're getting it packaged, if you have the option to have it packed in brine, go for it. Feta in brine will likely last longer, taste better, and have a better texture than feta packed in waxed paper.
  4. Finally, when you take it home, don't sweat the presentation: a first-rate feta, drizzled with oil and served with pita triangles is the perfect summer snack!

Take your new knowledge for a spin with our 15 favorite ways to cook with feta.

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