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There Are 3 Different Types Of Feta Cheese. Here’s How To Use Them

Feta is the bloodline of my household. It is a staple in the fridge to be consumed in one-block increments. Be it on a salad or inhaled alone, feta is more important to me than most family members.

The best feta is floating in brine (this is a fact, and I will not be taking comments at this time), not pre-crumbled in some plastic torture device.

Trader Joe’s has an especially perfect one albeit any time I attempt to open the fickle plastic lid, I am an inch closer to losing a finger. The danger of a punctured vein is just the reality we live in. The TJ’s option is, unfortunately, atrociously priced (six dollars and climbing) but I’d pay anything for a creamy, chunky, flavourful feta. When a particularly uninspired feta pasta recipe went viral on TikTok, there were a few weeks when said feta hadn’t been replenished at my local store. This, for me, was yet another reason to dislike TikTok.

It seems to me that other brands seem to remove any flavour from their feta. I attribute this to two things: lack of brine and, for whatever reason, the insistence of pre-crumbling the cheese. While convenience is certainly important when shopping and cooking, I implore you to reach for something a little more flavourful next time you spend time in a cheese aisle.

While you might think of feta as a predominantly Greek cheese, there are a few other varieties that are equally flavourful and delicious. But, it is important to note the other types of feta are to be used differently than your standard Greek cheese. The same way you would put shredded mozzarella on your pizza but not in your salad, you too should try using various regional fetas in different cooking scenarios.


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