Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Crumbled Feta Holds Its Own

Fine Cooking Issue 72
Photo: Scott Phillips
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

A confession: We generally consider solid blocks of cheese superior to their prepackaged shredded or crumbled counterparts. Nonetheless, we aim to be open-minded, so we decided it would be edifying to give crumbled feta a try.

We chose one widely available brand, Athenos, and we compared its crumbled feta to its feta packaged in a plastic tub with brine and its feta shrink-wrapped in cryovac packaging with a bit of brine. The feta in the tub of brine was salty, milky, and more intense than the other two, but it wasn’t as moist as we expected. Surprisingly, the cryovac and crumbled versions were pretty much on par. The crumbles tasted decent (certainly good enough to toss on a salad), and they were only a tad drier than the other two


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks