Cow or goat, goat or sheep? Brine or in oil, Danish or Greek? Crumbly or smooth, plain, sun-dried tomato or basil? Each time I buy feta there seems to be a new formulation or iteration! So today I’m on a mission to understand this salty-conundrum – what exactly is feta, and what do I need to know to make a good choice? I’ve googled and wikipeidaed, checked my cheese books, and to be called Feta in Europe a cheese needs to be Greek and made of ewes’ milk, though it can have up to 30% goat. In New Zealand it … Continue reading Fantastic feta – why so many choices?
I’d read of fresh goats cheese in books but had never seen a New Zealand made one til I spied Over the Moon’s (OTM) offering yesterday at Moore Wilsons. Of course I had to try it. It’s plastic sachet didn’t inspire much excitement at first but it had won a 2011 Gold medal and came from Putararu-based OTM so I knew it would be good. And it was. Zingy with a definate bite, this is a simple cheese. I ate it spread on bread with a salad. It’s bright, white crumbly texture turned creamy on my tongue, and the lemony … Continue reading Fresh goats cheese in the here and now