Feta, my way!
I adore all kinds of cheeses. Creamy, hard, salty, blue, stinky..it doesn’t matter. I love them all. This recipe is just a simple, no fuss way to serve something before a meal when you’ve got some friends over or as a tapa when you’re on your own. It’s really inexpensive but fairly impressive and most importantly, it taste unreal. You can do it low budget and get cow’s milk feta or go all out and get a local sheep or goat feta when you feel like spoiling yourself or your friends. Saltspring Cheese Co. makes an amazing feta that you can get at most supermarkets. The feta in this picture is called “Macedonian Feta” and it’s available at Ottavio in Oak Bay. It’s a sheep’s milk feta that is incredibly creamy and not too briny. If you haven’t tried it yet then do it! So here is my recipe for Feta, my way.
1 block of Macedonian Feta – as much as you feel like you can eat in one go!
Handful of fresh chopped herbs – Oregano, parsley, thyme, rosemary
1 Red Chili Chopped and diced
zest of 1/2 lemon
Cracked pepper
Arrange feta on a small platter or dinner plate, sprinkle herbs, chili, lemon zest and pepper and drizzle with loads of olive oil. Serve with warm crusty bread.
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The Closet Chef; a life inspired by food 
I, too, am a huge cheese lover. Your feta looks awesome. Nice and simple. Definitely will try it out.
I love the colors here. And, this looks really delicious!
Thanks for the great recipe. I love feta and I am going to make this today 🙂
Hey!!!
love the recipe and the colours!!!
I m Greek
I just wanna say, I hope by “Macedonian” you mean the Northern Greek region and not our fellow Slavic neighbours…
It’s a big deal for us and it is extremely risky that the US recognises and calls this country Macedonia, when it is really not. I just take this opportunity to urge you all to get informed upon this matter and help us all here in Northern Greece, now that OUR Macedonia is in national crisis. Noone here in the government can do much about it, although anyone who can read the simplest copy of history text book can understand that the term is Greek!
Help us!
If we accept FYROM as Macedonia, we are only a few years away from their invasion in Greek Macedonia. using their official name as a way to gain Greek teritory!
To those of you who travel in Greece, you should probably know that the most beautiful part of our country is not Athens, Mykonos or Meteora…it’s Macedonia!
But the people who govern us have long figured that we will be probably taken over by FYROM and avoid letting tourists know it!
Thank you…:(
Athina. I feel your pain. Here in America we are close to loosing our freedom too. Too many people walk around asleep and don’t see or care what is happening to us. It seems to be Revolution time. But our young men are lazy and don’t care. They will see one day. If they would read History and see what our young men went through to WIN our Independence, they only need to fight to KEEP our Independence. The world has turned their backs on God. We need God back. I pray your country too.
Nancy
Losing our freedom?? What? It’s 2016. Still have my freedom.
All this serious talk over a damned recipe
Amen Dee!
Athina helo
bravo,bravo,bravo!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
yum yum!
This looks awesome.
Athina, go try some youself and relax – this is food not nationalism.
recette,recette ,, love your comment .
You have managed to take a perfect piece of feta….and perfected it !!! What a delicious treat for the eyes, not to mention the taste buds!!!
Mouthwatering good!
Simply gorgeous and delicious!
oh my. that photo is delicious!
Looks absolutely delicious ..
Laila .. http://lailablogs.com/
Oh, you poor Athina. Just keep writing down bullshit on this such beautiful recipe.
This photo is wonderful!
Mia
Athina, Northern Greece is occoupied territory since 1913. It was Macedonian before you colonist came from Asia Minor in the 1920s and 30s. THIS IS FACT. Macedonia for the Macedonians. Long live Macedonian Fetta……..try frying it….it’s tasty.
Do you mix the herbs together that you mention in the recipe?
This looks beautiful!
I am truly grateful to the owner of this website who has shared this enormous article at here.
Has anyone tried this with goat cheese?
Looks absolutely divine. Could not stop but leave a comment here.
I was curious if you ever thought of changing the layout of your site?
Its very well written; I love what youve got to say.
But maybe you could a little more in the way of content so people could connect with it better.
Youve got an awful lot of text for only having 1 or 2 images.
Maybe you could space it out better?
Atina, give it a rest will you?? Instead of wasting energy on convincing THE WORLD how shamelessly you’ve been “robbed” of your history learn the facts first (start middle 18th century history and geography). The best part of Macedonia is indeed in Northen Greece because that was a little thank you by the Brits in 1913 right??Another advice is to start working so THE WORLD doesn’t have to bail you out time and again or hear your lamea***s excuses about the state you country is in…or all the stupid conspiracy theories that follow them. Nobody in Denmark believes you. And this goes for the rest of Europe.
Tried the recepe and it’s great tasting!
Mette give it a rest will you. The absurdity of using a comment about the designation issue of a food item to vent your personal prejudices is not lost on anyone. Nor is it lost that you are more than likely from the Republic of Former Yugoslavia’s Diaspora pretending to be “Danish”. Brits in 1913 and the better part of Macedonia indeed. As if the world outside the FYR is privy to its internal propaganda or even cares.
This cheese recipe refers to the cheese made in Macedonia, northern Greece. Cheese from Macedonia and Thrace is mild, softer and creamier and less salty. Feta made in Thessaly and Central Greece has a more intense, robust flavour. Peloponnese feta is dryer in texture, full flavoured and more open. Local environment, animal breeds, cultures all have an impact on the texture, flavour and aroma of feta.
And so you know, the cheese is protected by EU legislations and only those cheeses manufactured in the regions of Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos can be called ‘feta’. Similar cheeses produced elsewhere in the eastern Mediterranean and around the Black Sea, outside the EU, are called ‘white cheese’.
This looks beautiful. I just learned how to make feta in a cheesemaking class so I will have to class mine up your way when I make it!! Thanks
This is GORGEOUS! I love feta…no seriously, I’m obsessed. So this would be my favorite appetizer!
Hi, can I prepare the oil and herbs tonight and pour it over the cheese tomorrow?
I Made Feta, My Way to bring to a get together. It was a beautiful presentation, delicious and a big hit. Paired well with a glass of wine. Thank you for sharing
Mmm… I wonder how this would work with Blue–my passion, I LOVE blue cheese!
I LOOOVE CHEESE! Will try this! Thanks
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