For those of who love cheese, I found that feta cheese is like a sponge. Not only is it a sponge bit its also considered to be a pickled cheese since it is stored in a brine solution. I decided to go back in time to write this years easter menu, I found an old marinted feta cheese recipe. The reason why I consider feta cheese a sponge is not it looks like one, but because it was designed to be that way for preservation over 1000 years ago. Here I took the cheese out of the brine and aired dried it for two days, then I marintated in fines herbs (parsley, chervil, tarragon and chives), chopped garlic, pepper flakes, shallots, olive oil, lemon juice, and pepper for two more days. The flavor is absolutley amazing and will add depth and brightness to a cheese that all ready has a zing to it.
Marinated feta cheese
1 pound of block feta cheese, semi-hard, diced medium
4 ounces chopped fines herbs
3 ounces chopped garlic
3 ounces chopped shallots
1 tbsp red chili flakes
4 lemons, juiced, no seeds
24 ounces olive oil
1 tbsp fresh ground pepper
1. Combine the herbs, garlic, shallots, chili flakes, lemon juice, olive oil and pepper.
2. Fold in the diced cheese carefully, try avoiding breaking the cheese.
3. Serve with your favorite salad or eat as a snack.
This cheese will hold for at least 1 week in the marinade.
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