Feta (PDO)希臘菲達新鮮乳酪

口感層次：無外皮，雪白色的乳酪質地緊實有小細孔，容易碎裂，口感細膩含有優格般的檸檬香，奶香帶著香草或白酒的香氣，明顯的鹹香後味帶著一絲絲的甜味，草原般的香氣，具有羊奶乳酪特有百里香和松香的香草感。

賞味方式：拆封可直接食用，若是覺得味道過鹹，可以將乳酪浸泡在冷水或牛奶中10~15分鐘，就可以去除多餘的鹽份降低鹹味。可以當抹醬配麵包吃，將乳酪切丁配上新鮮沙拉、小蕃茄淋上義大利紅酒香醋(Balsamico)、初搾橄欖油就是營養又養生的地中海沙拉，希臘人熱食多製作成菠菜派、酥皮點心、烹煮海鮮或是焗烤蔬菜。清淡的酸香的Feta適合配上甜味的氣泡酒口味更佳，搭配黑皮諾紅酒Pinot Noir或蘇維翁白酒Sauvignon Blanc也有不錯的表現。

保存方法：菲達(Feta)通常在成形後即切成小塊，加一點鹽水真空包裝冷藏保存。開封後請以保鮮膜或防油紙包妥避免水份流失而降低口感風味。

Feta is undoubtedly one of the most famous Greek cheeses. In fact, Feta occupies 70% stake in Greek cheese consumption. The cheese is protected by EU legislations and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos can be called ‘feta’. Similar cheeses produced elsewhere in the eastern Mediterranean and around the Black Sea, outside the EU, are often called ‘white cheese’. Feta is a pickled curd cheese that has a salty and tangy taste enhanced by the brine solution. The texture depends on the age which can be extremely creamy, or crumbly dry. Upon maturation of 2 months, feta is sold in blocks submerged in brine. The cheese can be used a table cheese or melted on a traditional Greek salad, spanakopita, pizza or pie. It tastes delicious with olive oil, roasted red peppers and nuts. If required, it can be washed under water to remove the extra saltiness. The salty flavour of Feta pairs well with beer, Pinot Noir, Sauvignon Blanc and Zinfandel.