Re: [CH] French Feta
Shantihhh@aol.com
Mon, 10 Sep 2001 11:26:54 EDT
It's true soaking the Greek and Bulgarian is necessary. I am not fond of the
Danish, but love the French as it is much closer to what you get in Greece,
especially in Crete! By the way, Crete IE Spelli has the best yogurt in the
world.
I made my own Labne/Labni and we prefer the goat's milk far and above the
Cow's milk. Just drizzle w/XXX olive oil, cumin, pepper is good to like the
Hab smoked stuff :-) garnish with chopped Flat Leaf Italian Parsley or whole
basil leaves, and dip with warm toasted pita or Marsala Nan. Oh yum a few
sliced heirloom tomatoes and Kalamata olives, a glass of wine. Wow that's a
tasty repast for sure.
Mary-Anne
We don't get french Feta here in Oz, well not in our part of the woods
anyway, But my Aunt's Husband in
Houston is Bulgarian and he told me to soak the Feta in water twice overnight
as they do in Bulgaria..
drain in the morning and eat on fresh bread..
Luke in Oz
We get (sooper prices)
Bulgarian $3.50 Us a lb /.Good to very good
Greek $4.50 Us a lb/ fair overpriced
Danish $2.50 a lb #@%$# "thick as a brick
or
Australian $3.00 a lb average
FWIW I have been buying Bulgarian Feta here in Oz for 20 yrs+
Luke in Oz