Recipe · 25 min · serves 4
Baked feta with thyme honey and cracked pepper
Six-month feta bakes without collapsing. A younger, wetter cheese turns to soup in the same dish.
Kitchen
Cook it, keep it, pour with it.
Everything here is written in the creamery kitchen with our own cheese on the bench. Recipes we cook after the morning make, how-tos we repeat on the phone every week, and notes on why the cheese behaves the way it does.
How-to
How to grill halloumi so it browns instead of weeping
Thickness, dryness and a pan you have properly heated. Three variables, and only one of them is the cheese.
5 min read
Recipe
Wild greens and feta pie, the way it's made in Pieria
Hortopita with whatever the hillside gives — and enough salted cheese that you need no other seasoning.
1 hr 20 min · serves 6
Recipe
August tomatoes, one slab of feta, nothing else
The whole argument for buying cheese in a piece rather than a tub of crumbles, in four ingredients.
10 min · serves 2
How-to
How to store barrel feta so it doesn't go chalky
Brine is not packaging. It is the last stage of the make, and it keeps working in your fridge.
3 min read
Pairing
Six-month feta and Assyrtiko: why the acid matches
Salt needs acid, not sweetness. A short guide to four bottles and one beer that hold their own.
4 min read
Craft note
Reading the barrel mark on your piece of feta
Every cut carries a barrel number, a fill date and a flock. Here is what each figure actually tells you.
4 min read
Craft note
Why we cut sheep's milk with twenty percent goat
The legal ceiling is thirty percent. We stop at twenty, and the reason is texture rather than economy.
5 min read
The cheese these were written for.
Six months in beech, one farmstead flock, and a barrel number on every cut.