Marinated Feta Cheese
Feta often called “Pickled Cheese” is a brined curd cheese traditionally made in countries of the Balkan Peninsula (Greece, Bulgaria, Turkey etc). Feta cheese forms an important part of the Mediterranean cuisine.
“The Greek word “feta” comes from the Italian word fetta (“slice”) and that from Latin offa “bite, morsel”. It was introduced into the Greek language in the 17th century, likely referring to the method of cutting the cheese in thin slices to serve on a plate” (Wiki). Feta has gone international now, but the ones produced in Greece are still claimed to be the best.
This is an aged cheese with grainy texture, salted and cured in a brine solution for several months; it is white, cut into square cakes, and can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp. The cured cheese easily crumbles. It is used as a table cheese, as well as in salads, pastries and in baking, mostly in the popular phyllo-based dishes & is combined with olive oil and vegetables.
At the end of the post I have added some Storing Tips for Feta Cheese.
I love Feta in my salads & smeared on the bread, but it tastes the best with some flavors in it. Hence the Marinated Feta… I have used Suganya’s Recipe (From Tasty Palettes) as a base recipe & added some roasted Red Peppers to it for extra texture, flavor & sweetness.
Marinated Feta Cheese
Ingredients:
- Feta cheese cut into cubes
- Rosemary (Feel free to use any herbs you may want; basil, bay leaves, thyme etc)
- Crushed Red Pepper (Or Peppercorns)
- Roasted Red Peppers
- Olive Oil (make sure you use a good one)
- Slightly roasted Cumin & Coriander ( Optional; I haven’t used it here, but if you want some spices .. for some smoky flavor, you can add it)
Preparation:In a clean, non-reactive bowl/jar, (Glass bowls work great) place the feta cubes.
Add the herbs, spices (if you are using them), crushed pepper and roasted red pepper. Try to stuff in the above ingredients in between the cheese layers. Fill with olive oil, cover the jar and leave it in the fridge for a few days, to allow the flavors to develop before you use it.
This would taste the best if used within a couple of weeks after making them.
How to use the Marinated Feta?
The Cheese tastes good as it is, but do try the marinated ones on a toast/crostini or crackers, for bruschetta, in salads or even in baking, cooking & pasta. I have used it to top my Farinata. Try them just by itself – they taste GOOD!
Try stuffing some small tomatoes with this marinated Feta…An easy to make, but simple & decadent food with endless possibilities. Sending this to BSI: Feta hosted by Zoe of Inspired Finds & Taste.
Storing of Feta Cheese:
“Feta cheese is best when eaten fresh, so always check the date. If you will not be consuming it immediately, store feta cheese in a brine or milk bath. The milk bath will reduce the saltiness and help keep the cheese moist and mild in flavor. Properly stored in brine or milk and refrigerated, feta cheese will last up to 3 months. Feta cheese is not a candidate for freezing.” (Source)
Sending this to Red Hot Chili Peppers:
Related Posts:
Ladenia: Pizza From the Greek Islands
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July 9th, 2009 at 8:34 am
Soma thats sooo good! One more way to enjoy feta cheese, i have some left in pantry, will try this out
July 9th, 2009 at 9:07 am
I like that – all speared up:)
July 9th, 2009 at 9:25 am
A very informative post for me..Feta I have not used yet..WOuld love to try now SOma..As you said,imagined stuffing tomatoes with those feta..torture yaa..
Great clicks as always !!
July 9th, 2009 at 11:14 am
This looks gorgeous ! Thanks for sharing.
July 9th, 2009 at 12:07 pm
Soma, this is just gorgeous! I eat feta regularly – one of my favorite cheeses – but I have never marinated it. I must try this soon.
July 9th, 2009 at 2:14 pm
I love,love,love feta cheese! Beautiful pictures……as usual.
July 9th, 2009 at 2:54 pm
Loving this, so simple and delcious looking. Got you featured over on the site anyway! Keep up the great cooking + photograpghy!
July 9th, 2009 at 3:24 pm
Hey this looks amazing!! Nice information about the feta cheese.
I never tried marinating cheese before.. grt recipe and great snaps!!
July 9th, 2009 at 4:55 pm
Lovely looking Cheese. I am going to try with some Indian herbs.
July 9th, 2009 at 5:44 pm
I adore feta cheese in one of my favorite and as you say Soma in salad or toast is positively gorgeous
My stomach is growling….
Cheers!
Gera
July 9th, 2009 at 7:20 pm
this is the same kind u get readymade in bottles?
Nags, I have never bought the store bought ones. I have no idea. Actually I never really used to “adore” feta till I saw this in Suganya’s blog & made it at home sometime back, & then I liked it:-)
July 9th, 2009 at 7:47 pm
Flavourful mone hocche … ekhane bhalo cheese pawa jaye na … ar processed cheese e toh marination kaaj korbe na …. tai ei gulo dekhei mon bhorchi.
ami jokhon deshe chilam ( Long time back:-) ) I was only familiar with Amul cheese:-) ekhon nishchoyi onek rokom cheese pawa jaye. i was never fond of cheese when i was back home, now i have developed a taste for a lot of things.
July 9th, 2009 at 8:32 pm
Looks so pretty and loved the second picture. You have such flavorful combinations
July 10th, 2009 at 1:29 am
hey soma,
The process seems very interesting and the way these can be flavoured and served is wonderful. nice clicks
Never knew that chees could be marinated
Have a gr8 weekend!
TC
July 10th, 2009 at 6:23 pm
I saw the pic this morning and was drooling! Feta is one of my favorites and I buy marinated feta from the store, never tried to make it myself.
July 11th, 2009 at 12:39 am
I love roasted peppers and together with feta sounds like a great combination.
July 11th, 2009 at 8:33 am
That is beautiful! I love feta cheese and I’m making this soon.I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set to go, Thanks!
July 12th, 2009 at 6:35 am
That is such a good idea for a gift Soma. It just looks so pretty!
July 13th, 2009 at 5:54 am
These look adorable and tasty.
July 15th, 2009 at 5:38 am
Soma, actually…the name Feta and the process of making it are PDO (protected designation or origin) and the only real Feta produced is that made in Greece of goat milk, sheep milk or a combo of the two.
Any other Feta is a pretender. Cognac comes from the Cognac region of France, Parmagianno Reggiano from Parma. Feta is made in Greece only.
July 16th, 2009 at 10:23 pm
That looks gorgeous, Soma. Thanks for the mention
. Next time, you may want to try adding olives too.
July 17th, 2009 at 6:56 pm
Gorgeous photo, and what a wonderful sounding recipe. I will surely be making this soon!
March 17th, 2010 at 12:40 am
Good blogpost, I bookmarked your blog post so I can visit again in the future, All the Best