Soft brine fetaki cheese is a complete analogue of the famous Greek feta, but produced outside Greece. It can be used in all dishes where the most famous Mediterranean cheese is appropriate - in pies and salads, in fillings and for pies and omelets, in pasta and casseroles.
Why fetaki?
Since 2002, the famous Mediterranean feta cheese has become a Protected Product of Origin (PDO). That is, according to European legislation, it became possible to call this way only cheese made from strictly regulated products, in the traditional way, exclusively in the specified territories, namely in some Greek farms. However, many manufacturers outside the outlined region have been making white, soft, pickled cheeses for decades, observing all the subtleties, and getting a great product with a creamy texture and soft taste. They had to rename their product, while trying to make it clear to the buyer what kind of cheese was waiting for him in the package. This is how fetaki cheese appeared, a complete analogue of feta, but produced outside Greece.
Fetaki, like feta, must contain at least 70% sheep's milk.
How to cook with fetaki
There are hundreds of recipes for fetaki that use Greek feta cheese, ranging from the simple classic combination of brine cheese, fresh bread and olives sliced into rings on this sandwich, to the famous salty Greek pies - spinakopita stuffed with cheese and spinach, hortopita, in which put feta and young spring greens, prasopita with cheese and leeks. Fetaki is suitable for fresh salads with a vegetable oil-based dressing, it can be put into the famous Greek salad and few people will notice the difference. The salty taste of cheese will perfectly emphasize not only the cool freshness of vegetables, but also the sweetness of fruits. In the summertime, you can prepare a delicious fruit salad with fetaki and grapes, melon or watermelon.
All of the many Greek pita pies are made from the traditional filo drawn dough.
Put the fetaka and herb filling in small peppers or mushroom caps and bake or marinate for a delicious snack. Fetaki, garlic and fresh greens dip is served with chopped sticks of fresh vegetables and crackers. Fetaki can be substituted for cottage cheese in recipes where its saltiness only diversifies the taste. This cheese goes well with meat, it can be put in casseroles and, crumbled, added to pasta. Cutting fetaks into squares, drying them and stringing them on skewers, you can cook unusual kebabs. In addition, recipes in which other pickled cheeses are used - feta cheese, domiati, kashkaval, anari, are also suitable for fetaki.
