Just as Parmigiano-Reggiano is a ubiquitous ingredient in Italian restaurants, the highly versatile feta long has been a mainstay on menus at Greek operations, appearing in such traditional items as spanakopita, salads and baked shrimp dishes.But chefs are expanding their use of this venerable cheese, which can be made from sheep’s or goat’s milk and offers a firm yet crumbly texture and a salty bite.At Meze Estiatorio in Charlestown, Mass., feta cheese sourced from Greece and bearing the ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?