FETA Questions

I’m using feta cheese as part of an appetizer platter. At what temperature should it be served?

Like most cheeses, to fully enjoy the rich, tangy flavour and creamy texture of feta cheese you should allow a good thirty minutes for it to come up to room temperature.

I love feta cheese but I find it too salty sometimes. Is there anything I can do?

Many people love the tangy, salty flavour of feta. For those who love the flavour and texture but prefer less saltiness, try soaking the cheese in some milk or spring water for a few minutes before serving.

What types of wine pair well with feta?

Feta matches well with fruity red wines such as Beaujolais, Gamay Noir or Pinot Noir. On the white side the cheese is a winning match with crisp, dry varieties like Sauvignon Blanc, Riesling and Gewurtztraminer.

Hope Ryckman asks: Can cheese be frozen for use later?

Hard or semi-hard cheese can be quite successfully frozen. Wrap in plastic wrap and then place in freezer bags. After freezing, cheese may become crumbly and mealy, but it will retain its flavor. Previously frozen cheese works best for cooking.

Plan to use frozen cheese within 4 to 6 months. Thaw it in the refrigerator and use soon after thawing.

The cheeses that freeze best include brick, Camembert, cheddar, Edam, mozzarella, Muenster, Parmesan, provolone, Romano and Swiss. Blue cheeses are more prone to becoming crumbly but they'll still taste good. Soft cheeses like cream cheese, feta and cottage cheese do not freeze well.

Samita Lall asks: Is feta cheese safe in pregnancy?

The concern about eating soft cheeses during pregnancy has to do with cheeses made with unpasteurized milk. Some European-made types of feta are made with unpasteurized milk, but most feta made in North America (including Tre Stelle feta) is made with pasteurized milk and does not present a health concern for pregnant women.

Joanne Amery asks: Why is it when cheese is once opened, that no matter how well you wrap it and refrigerate it, it still only lasts for 1-2 days at best!

Not sure what types of cheese you are referring to, but 1-2 days seems very, very short. There are many opinions about the proper storing of cheese, but here are some general tips:

• Waxed paper or parchment paper is preferable to plastic wrap as it allows air movement. Seal with adhesive tape or an elastic band.
• The lower portion of the refrigerator is preferable.
• Cheese that is too cold has muted flavour. Always allow at least a half hour for cheese to reach room temperature for maximum taste.
• Sliced cheese dries out faster, so if you are using slices make sure to use them up quickly.
• Don’t store mild cheeses in the same area as strong cheeses.