Feta
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Feta is a quite unique and distinctive cheese. It has recently been registered in the EU as a product of controlled origin, which means that true feta is made in Greece from 85 per cent goats' milk and 15 per cent ewes’ milk.
It develops its special flavour by being kept in salted brine. This gives it a salty flavour with slightly sour undertones. Its colour is brilliant white and it falls somewhere between a hard and soft cheese because, although it looks firm, it is in fact very crumbly, so there’s no need to grate it – all you do is crumble it between your fingers. It is delightful sprinkled on to a Greek salad made with ridge cucumbers, ripe tomatoes, olives and Greek olive oil. It’s also marvellous as a dip whizzed together in a blender with some ripe avocado.
The French are now making a version of feta and this has a milder, fresher flavour than the Greek and Cypriot versions and well worth trying as a variation.
Serves 6-8Savoury Feta Cheesecake
Yes, it's unusual for a cheesecake to be savoury rather than sweet, but try to suspend disbelief and we can promise you'll enjoy this light and summery concoction, which will also please vegetarians if it's on the menu.
Serves 6 to 8 people as a first course or 12 to 15 at a drinks partySummer Crudités with Three Dips
When the heat is on, you either don't feel like cooking or even eating a great deal. This recipe fits the bill perfectly and would also be ideal at a drinks party or as a nibble before dinner.
Makes 12Feta, Olive and Sun-dried Tomato Scones
These little scones are packed with Mediterranean flavours and are just the thing spread with butter at teatime. Alternatively, enjoy them with soup or other lunchtime foods.
Serves 4Cheese and Herb Fritters with Sweet Pepper Marmalade
A treat for vegetarians, you can use whatever cheese you like for this - and you must try the Sweet Pepper Marmalade which is a revelation with cheese or even cold meats.
Serves 4Compote of Figs in Port
Dessert figs that have become too dry to eat as they are can be excellent made into a compote. This is superb served with ice cream, but failing that, try it with some Greek yoghurt.
