ANTIPASTO: Marinating Feta

There is always a challenge when you buy chunks of cheese. You might not be able to use everything quickly.

In a humid climate in Singapore, I am not quite sure yet if the cheese we buy at the supermarkets are good for storing long term, even if it is in the refrigerator. Especially when you start seeing green/white mouldy bits growing on them.

The Feta I bought came in a vacuum pack, and no brine.

To play it safe, I decided to marinate my leftover Feta in Olive oil. To make it tastier,  I added in some herbs to make it more aromatic.

Extra Virgin Olive Oil
Virgin olive oil which has a free acidity, expressed as oleic acid, of no more than 0.8 grams per 100 grams (0.8%), and whose other characteristics correspond to those fixed for this category in the IOOC standards. Extra virgin olive oil accounts for less than 10% of oil in many producing countries. This is the highest quality of olive oil. Note that extra virgin olive oils vary widely in taste, color, and appearance. Their taste and aroma should reflect the fact that they were made from olives and have some positive attributes (that is, they cannot be totally tasteless).

Olive Oil Source

 

Apparently:

Feta was created by the need to be resolved the problem that without refrigeration cheese spoiled easily. One of the only ways to preserve cheese was to preserve it with salt. Feta is stored in braine and will not spoil easily

You can also serve the Marinated Feta cubed together with nice warm toasted bread. The flavoured olive oil could be drizzled over bread to serve. Mm..

OR

Use both flavoured oil and Feta for salads. Scrumptious hey?

OR

Serve cheese as part of an antipasto or cheese platter.

In my opinions, any form of dried herb could be added to Extra Virgin Oil, to make it aromatic. It is a matter of personal preference, or availability of the ingredient on hand.

Try placing your marinated fetta in the lowest part of the refrigerator, as this will help stop the oil from solidifying. If this does happen, remove from the fridge and stand at room temperature for a few hours before serving.

ANTIPASTO: Marinating Feta (My home version of boxed up Marinated Feta)

Here is a quick recipe for marinating feta cheese. It can be stored in the refrigerator for up to four weeks.

Marinated Feta
250g Danish Feta (You can use Greek, apparently the orginal feta)
1 teaspoon Ground Black Peppercorns
1 teaspoons Dried Oregano
1 teaspoon Dried Thyme

1 teaspoons Dried Majoram
1/2 teaspoon Dried Rosemary

2 Clove Chopped Garlic
Extra Virgin Olive Oil

ANTIPASTO: Marinating Feta

ANTIPASTO: Marinating Feta

ANTIPASTO: Marinating Feta (Added some chopped garlic for added flavour)

  • Cut cheese into 3cm cubes or however you like it. I cut mine into halves.
  • Place into a sterilized tupperware (You can use a jar if you prefer).
  • Coat Feta cheese with the dry herbs. Make sure you give the surface a little press, to make sure the herbs adhere to the cheese.
  • Sprinkle garlic over the cheese.
  • Pour in enough oil to cover cheese; seal tupperware. Stand for at least two days before serving.
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