What's your favorite feta cheese brand? Is it salty or just mild? is it hard or rather creamy?

Question

What do you use it for/with? Where do you get it from?

Answer 1

Guys, Athenos brand may be a good cheese, but it's not Feta. It is a white cheese branded as Feta. Seriously, try real feta and you will immediately notice the difference.

Try an Ethnic Greek Store. Lets not forget that True FETA is ONLY made in Greece! Not even all of Greece, only in certain designated areas of Greece.

It has received the same protection as Champagne (from the Champagne region of France, where everything else is called "Sparkling Wine"), Genoa Salami (from Genoa Italy), Gouda, Edam, Scotch (Scotland obviously, lol), etc...

The name can be used outside the EU, however it is usually referred as "White Cheese" being that the composition of it isnt true to the real Feta making process, only used by those designated areas of Greece. Try true Greek Feta and you will immediately notice the difference and indulge in the delight!

Answer 2

I have tried many different feta cheeses and mostly the brands at the local markets in LA are not so impressive. When I can get to the Greek Ethnic store in LA I request either Bulgarian(the one that comes in bulk, not the one in the small 1 or 2 pound can) or the Greek. Here they offer different kinds: Dodonis, another one they call " tou Bareli"(from the Barrel), and sometimes I have seen some from Komotini. Any of these are good but the Barrel can be a little too earthy.
When I go to Costco they have a French Feta which is nice but not as good as those above. It spoils a little faster too.
In Armenian stores(in LA) you will find the greatest variety of similar cheeses some with double cream. All of them are passable but I've not found any of them of any special qualities worth noting.
Basically the only way you will ever get to "know" feta is just to try different brands available in your area. My suggestion is to buy a new brand every other month. Then you will get a good idea what is available. Try the goat cheeses also - chevre. They can be quite pleasant and/or quite pungent sometimes.
I Cr 13;8a

If you want something different I recommend a garlic type spread cheese from France called Boursin. Very popular. Far better than Rondele or Allouette.
Recenltly I tried a Stilton with Apricot from England. Nice but not too perky(if you will).. But if you enjoy apricots then you might like this selection.

Answer 3

Feta Cheese Brands

Answer 4

This Site Might Help You.

RE:
What's your favorite feta cheese brand? Is it salty or just mild? is it hard or rather creamy?
What do you use it for/with? Where do you get it from?

Answer 5

Athenos is a good brand. I like the one that is little chunks of feta. It's good atop a Ceasar salad. It isn't hard or soft; just crumbly. Pretty much every grocery store has it in California; I don't know about other areas. It comes in a small, semi-clear margerine-like tub.

Answer 6

I'm Greek, and NO meal is complete without feta!
We don't have Athena brand here, and feta NEVER has herbs in it! (something to think about)
however there is a Cypriot cheese with herbs but its not feta!
Try a Greek salad- and you'll see!

Answer 7

I like the basic Athenos brand. I usually get the crumbles, so I can shake out some on a salad or in a dish, and not get my hands dirty! LOL But the block is tasty, too. I like the garlic/herb and the traditional flavors. It's not too salty, IMO, but I certainly would not add salt to it.

Buy it in the cheese aisle of grocery stors; little plastic package.

Answer 8

Rice with Spinach and Feta Cheese Recipe

my mom uses the chunky style

Answer 9

I always buy Athenos. It's salty enough and crumbly. Most often it goes on salads with a balsamic vinaigrette, but sometimes I put it in stuffed bread. I buy it at any local supermarket.

Answer 10

For what is available in our area, Athenos is my best choice, because I like its saltiness. I buy it at the grocery store, which is one of a large chain. I use it mostly in salads, but also in orzo dishes, and in a chicken, onion, sweet red pepper, garlic, lemon, oregano dish I made up a few years ago. I eat it in Spanikopita, but I have never made it myself.