Feta-I loved it the first time I tasted it. White, salty, and a taste unlike anything I could describe. It became part of my pantheon of cheeses. I discovered it was healthier than a lot of other cheeses, too. Lower fat.
When I moved to Sunnyvale, I found a local deli (Attari) that sold a ethnic type of feta that put the supermarket Athenos brand of feta to shame. This deli feta was so much more powerful, the difference was like the difference between american cheese and sharp cheddar. Wow! I found out that the feta I was buying (because it was the cheapest of the three the deli sold) was BULGARIAN feta.
Attari sold Greek, French and Bulgarian Feta. I tried them all, and the Bulgarian remained my favorite. Of course, two years ago I moved to North Central Los Angeles. There is an even bigger ethnic market here. It's big enough to be a supermarket chain: Jon's. The Eastern meditterian population here is such that can maintain a chain like that. Even the gas station snack counters have olives, feta, and Halvah for sale. These folks know feta.
Now, at the deli counter at Jon's supermarket, they have more than Greek, French and Bulgarian feta. They have Roumanian, and I think 2 other varieties too. What a selection! I've been sticking to my Bulgarian, but I thought maybe the others might have merit.
I bought a half-pound of the Greek once, but my previous opinion was confirmed. It was chalkier, drier, and certainly not as powerful a flavor as the Bulgarian. I didn't even finish the half pound.
With that disappointment in mind, I thought I would find out more before I wasted money on the other types of feta. I looked up feta on the internet to find out what some other cheese-lover might have to say about feta from different regions.
This is the first thing I found. It's about feta, written by Bulgarians. Naturally, they agree with my assessment about the deliciousness of their cheese.
.jpg?t=20120209092158)
Article comments