Volume 11, Issue 62 - September 26, 2006 |
Good Day Member,
There is some very interesting reading on the topic of Feta Cheese over at
FoodReference.com. Here is a
LINK to that page if you would like to learn more about Feta.
 Feta
Feh-ta
Heritage:
Feta was first made in Greece from sheep's or goat's milk. In Wisconsin,
producers make Feta from cow's milk. Cheesemakers refer to Feta as "pickled"
because, after formation, it is packed in brine (salt and water). The brine
preserves the cheese for approximately six months longer than most fresh
cheeses.
Description:
Fresh cheese packed in brine and referred to as "pickled". Crumbly, firm
texture. Tart, salty flavor. Crumble on salads or use in casseroles or stuffings.
Appearance:
Chalk white
Texture:
Firm, crumbly
Flavor:
Tart, salty
Source:
Wisconsin
Milk Marketing Board, Inc.
 Chicken Souvlaki with Wisconsin Feta
Category: Entrée
Makes 6 servings
Ingredients:
1 pound boneless chicken breast, cut into 1/2-inch cubes
1/2 cup sweet onion, minced
2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons olive oil
6 flat breads (6- to 7-inch pita, naan or tortillas)
1 cup (4 ounces) Wisconsin Pepato or Asiago cheese, grated
1/2 cup black olives, diced
1/2 cup tomatoes, diced
1 cup (4 ounces)
Wisconsin Feta cheese, crumbled
Yogurt Sauce:
1 cup plain yogurt
1 tablespoon mint, minced
1/2 cup cucumber, diced
Preparation:
Combine chicken, onion, spices and salt. Heat oil in a large skillet, add
chicken mixture and cook over medium-high heat until fully cooked, about 5 to 8
minutes.
To assemble, sprinkle tops of flat bread rounds with Wisconsin Pepato or
Asiago cheese, bake at 400 degrees F until cheese is melted, about 5 minutes. Top with
chicken, olives and tomatoes. Sprinkle with Wisconsin Feta cheese and return to
oven for 5 minutes or until toasted. Serve with yogurt sauce.
For yogurt sauce, combine yogurt, mint and cucumbers; mix well.
Recipe © 2006
Wisconsin Milk Marketing Board, Inc.
|
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More About Feta:
Serving Suggestions:
- Make a Greek pizza with red and green peppers, tomatoes, calamata olives and
crumbled Feta cheese.
- Add diced or shredded Mozzarella with the Feta for a
cheesier pizza.
- Toss cooked shrimp and pasta with Feta, Cottage Cheese, green
onion, tomatoes, oregano and pepper.
- Vary the salad by using flavored Feta.
Goes Well With:
Olives, vegetables, fruit, seafood, chicken, pasta salad, mixed greens
Styles/Varieties:
- Wisconsin cheesemakers make Feta flavored with tomato, basil, black pepper,
garlic, herbs and dill.
- Plain and flavored Feta is available in 5-, 6-, 9- or
10-pound tubs, 8-ounce and 1-pound containers, random-weight pieces and
crumbles.
Performance Note:
Feta browns well and sautés without melting.
Feta is stored in brine that
helps preserve it. To make additional brine, mix 1 tablespoon salt per cup of
cool water.
To reduce the salt content of Feta, rinse in cold water or soak in
cold water or milk before serving.
Federal Standards of Identity:
No Federal Standards of Identity exist for Feta. Its moisture content places
it in the overall category of soft and fresh cheeses.
Source: Cheesecyclopedia™ © 2006
Wisconsin
Milk Marketing Board, Inc.
 Wisconsin Seven Layer Salad
with Feta Yogurt Dressing
Category: Salad
Makes 8 servings
Ingredients:
1/2 cup plain low-fat yogurt
1/2 cup buttermilk
1/4 cup mayonnaise
1/2 cup (2 ounces) crumbled
Wisconsin Feta cheese
1 teaspoon sugar
1/4 teaspoon dried dill weed
1/4 teaspoon dried basil leaves
1/8 teaspoon ground white pepper
1 package (9 ounces) uncooked cheese tortellini
2 cups shredded red cabbage
6 cups torn spinach leaves
2 cups (8 ounces) cubed Wisconsin Fontina cheese
1 cup cherry tomatoes, halved
1/4 cup diagonally sliced scallions
8 slices bacon, cooked and crumbled
Preparation:
In electric blender or food processor, blend yogurt, buttermilk, mayonnaise,
Feta cheese, sugar, dill, basil and pepper until smooth. Chill.
Cook tortellini according to package directions. Drain; rinse with cold
water. In 2 1/2 quart bowl, layer cabbage, spinach, tortellini, Fontina cheese,
tomatoes and scallions. Pour dressing over salad; sprinkle with bacon. Cover,
chill for 3 to 4 hours or until serving time.
Recipe © 2006
Wisconsin Milk Marketing Board, Inc.
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