For the past month I have been babysitting feta cheese.  I know that this may sound a little odd, but we’ve been working on a feta cheese story in the test kitchen.  At first I was skeptical about the practicalities of homemade feta.  On top of it all, I had to transport this hunk of stinky curd from work to home—even on a weekend trip to my family’s house in Vermont—then back to work again. 

The first two batches were reason enough to hold on to any uncertainties I harbored.  But then we sampled the third batch, and let me just say, all the previous doubts melted away with that one little bite.  The cheese was creamy, yet crumbly, the way feta should be, tangy, salty and downright delicious.  We’re still working out all the kinks, but for now I can truly affirm that homemade feta rocks—and it’s well worth the effort.