Where can you find good Greek cheese and what can you make with it? Let’s find out. There is more to Greek cheese than throwing dry feta in a salad with a few measly olives. Even if you don’t know the difference between Halloumi and haberdashery, don’t worry. A trip to the local grocery and some sage advice from Greek cooking teacher Elaine Manolakas Schmitz will have you cooking with robust goat and sheep’s milk cheeses from Greece in no time.
Greek cooking teacher and cookbook writer Elaine Manolakas Schmitz inherited a wealth of knowledge and recipes from her Greek mother. She has searched high and low for good quality ingredients and tested out recipes from the Old Country to determine which ones the lay chef could master. A visit to her friendly kitchen near San Francisco gives one a sense of the history and love hand-cooked into many traditional Greek dishes. Elaine recently gave a delicious cheese-tasting of Greek cheeses available to the average consumer. Tasty Greek cheeses most North American cooks can find near them include:
Feta: Feta is affordable, flavorful, and versatile. Better stocked markets will often offer imported Greek Feta. Feta should be moist, creamy, and well salted. It should crumble with pressure but should never be dry. It is great as a table cheese with fresh bread to accompany any meal. To preserve the moist consistency, Mrs. Manolakas Schmitz recommends purchasing Feta sold in brine. (Feta in brine is available at upscale chains and natural food stores.) Some brands of feta, such as Athenos, are saltier and more robust. This adds an authentic flavor. Feta can be tasty on everything from appetizers to pizza. It is best to avoid reportedly low fat feta that is dry to the touch.
Kasseri: Kasseri, one of the oldest Greek cheeses, is less well known in America . It is still affordable in many areas. It offers a milder, more subtle flavor. Upscale grocery chains often sell sheep’s milk Kasseri, so check your local cheese department. One common brand is Mt. Vikos . Mrs. Manolakas Schmitz suggests serving it in simple, savory dishes. She enjoys it as a breakfast cheese with buttered toast.
Halloumi: Due to its cost stateside, grilled Halloumni is best savored as a special treat. Mt. Vikos also markets a decent Halloumi in major American grocery stores. This cheese hails from Cypress originally. Elaine uses the rich Halloumi to bring out the flavors in appetizers made with fresh vegetables, such as her tomato, basil and Halloumi snacks.
Mizithra: Mizithra, if you can get it at your local market, is also a delicious Greek cheese. Grated, it becomes an excellent addition to pasta dishes.
For more great ideas about cooking with Greek cheese, check back here at the Cheese Examiner all this week. Learn more about Greek cooking expert Elaine Manolakas Schmitz, and her upcoming cookbook, Recollections & Recipes of My Greek-American Family at www.elaineschmitz-writer.com/_Elaine_Schmitz_Writing_and_Editing/Welcome.html
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