Fetta - Tips & Facts
Historically, fetta or feta (meaning 'slice' in Greek) gave shepherds a way to preserve their milk. Australian fetta is usually made with cow's milk but can also be made with goat's milk. There is no end to the versatility of Fetta - it’s the quintessential ingredient to have on hand.
Serving Suggestions:
- Classically used in Greek salad, with tomato, cucumber, onion, Kalamata olives and oregano.
- On an antipasto plate with olives, dolmades, Prosciutto and crusty bread.
- As an ingredient in tarts, quiches and pies.
- Crumbled into pasta and risotto and over soups.
Short Orders:
- Crumble South Cape Tasmanian or Greek Fetta and sprinkle over a platter of steamed asparagus and toasted pine nuts. Add a drizzle of olive oil and a squeeze of lemon.
- Mash South Cape Tasmanian Fetta with roasted capsicum and serve on toasted Turkish bread or foccacia.
- Toss together a salad of baby cos leaves, tomato wedges, South Cape Crumbled Fetta and blanched baby green beans. Spoon over with a vinaigrette dressing.
- Mash South Cape Tasmanian or Greek Fetta with roasted red capsicum, spread on toasted baguette slices and sprinkle with continental parsley.
- Top delicate greens like watercress or rock with watermelon slices, thinly slice reduced fat South Cape Tasmanian Fetta, sliced red onion and fresh mint leaves for a refreshing salad.
Selection and Storage:
- Always store Fetta cheeses in the refrigerator and serve at a cooler temperature than firmer cheeses.
- These cheeses are highly perishable and have a short shelf life. Be guided by the Best Before date.
- Freezing is not recommended.
- Once a pack of Fetta has been opened, re-wrap the cheese in the plastic film (store Fetta that comes in a tub immersed in the brine solution).
