A Cheese Primer - Fabulous Feta

Sharp and Salty, good feta should be bought and stored in a block in its brine.  Stay away from the crumbly stuff if you can - it's ok, but won't provide as much pleasure as the block - it's more dried out and less flavorful.  Feta from Greece (GREEK feta!) must be made with at least 70% sheep's milk.  Goat's milk is frequently used as well and is very good.  But in America and Europe, feta is mostly made with cow's milk and it's just not the same.One of my favorite foods of all time is Tyropita, a feta pastry rolled up in phyllo dough.  Feta is also one of the key ingredients in Spanikopita, a more well known spinach pastry.  Get either of these pastries from a reputable source such as It's Just Greek in Cincinnati - it's the real deal.  Lula's for Lunch...and More! Catering makes their own variety - an amalgamation of both of these pastries, called Spanyropita.  Ask for it when planning your next party!  Have you ever tasted any of these pastries?  Let us know what you think here:  www.lulasforlunch.com/blog