You would think that with all of the cheese I eat, I couldn't possibly crave any more, but lately I've become obsessed with feta cheese.


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Feta is a well known, tart and creamy, brined curd cheese from Greece. Originally it was made with unpasteurized goat's or sheep's milk, but today the commercial version is often made with pasteurized cow's milk.

This is a versatile cheese that is delicious in all kinds of recipes:

Traditional Greek Salad
Pasta with Basil, Tomatoes and Feta
Green Bean, Walnut and Feta Salad
Broiled Tomatoes with Feta and Fresh Oregano
Greek Feta Chicken

And one of my personal favorites:
Feta Cheese and Onion Risotto
serves 4

4 cups chicken or vegetable stock
2 cups chopped sweet onions such as Vidalia or Walla Walla
3 garlic cloves, minced
2 teaspoons olive oil
1½ cups Arborio rice
1 cup crumbled feta cheese
1/3 cup chopped fresh parsley
1 tablespoon fresh thyme, or more to taste
1 teaspoon lemon zest
salt and freshly ground black pepper, to taste

Heat the stock in a small saucepan to a simmer.
In another large, heavy pan, heat the olive oil.
Add the onions and garlic and sauté over medium heat for 5 or 6 minutes, until the onions soften.
Add the rice and cook a couple of minutes, stirring, until it is coated with oil.
Ladle about 1 cup of the stock into the rice and stir constantly for several minutes, until the liquid has been absorbed.
Continue adding the broth in 1/2 cup increments every 2 to 3 minutes until all of the broth has been added and absorbed and the rice is tender but al dente.
Remove from the heat and stir in the crumbled feta, parsley, thyme, and lemon zest.
Season with salt and pepper to taste.
Serve immediately.