Kolios Feta Cheese – 150 g

Kolios feta cheese comes in a 150 g pack, a handy size for a salad or two, a small börek or a weekday breakfast. Kolios is a dairy producer from Greece, so this is true Greek feta, the crumbly white cheese with the salty, tangy taste familiar from Greek salad.

What makes feta, feta

Feta has protected status in the EU and the UK. Under those rules, cheese sold as feta must be made in specific regions of Greece, from sheep's milk or a mix of sheep's milk with up to 30% goat's milk. It is matured in brine, which gives the cheese its firm but crumbly texture and its clean, salty sharpness. For the exact milk, salt level and nutrition, check the label on this pack.

As a brined cheese, feta stays moist and keeps well in the fridge, and its saltiness means a little goes a long way in cooking.

Why a 150 g pack

Larger blocks are good value if you eat feta every day, but a 150 g pack suits smaller households and cooks who want a fresh block for one recipe. It also means you open less at a time, so the cheese keeps its texture until the last crumb.

Ways to use feta cheese

Salads

The classic is horiatiki, the Greek village salad: tomato, cucumber, red onion, green pepper and olives, topped with a slab of feta, dried oregano and olive oil. Feta also goes with watermelon and mint, with roasted beetroot, and crumbled over a lentil or bulgur salad.

Pastries

Feta is the cheese in spanakopita, the Greek spinach pie, and it works equally well in Turkish börek and gözleme. Mix crumbled feta with spinach, dill and spring onion, wrap in yufka or filo, and bake until golden.

Hot dishes

• Bake a block in foil with cherry tomatoes, chilli and olive oil, then serve with bread.
• Crumble into scrambled eggs or menemen at the end of cooking.
• Stir through pasta with roasted peppers and basil.
• Top stuffed peppers or courgettes before they go into the oven.

Feta and Turkish white cheese

Turkish beyaz peynir and Greek feta are close cousins. Both are white, brined and crumbly. Feta from Greece is made with sheep's milk or sheep and goat blends, while many Turkish white cheeses are made from cow's milk, though sheep's and goat's versions exist. If you like both, try them side by side at breakfast.

In cooking, they are largely interchangeable. Feta tends to be a little sharper and drier, so it crumbles more cleanly over salads, while a soft Turkish white cheese melts more readily into a börek filling. Use whichever you have, and adjust the salt in the rest of the dish to suit.

Storage

Keep the pack in the fridge. Once opened, store any leftover feta cheese in an airtight box covered with its own brine, or with lightly salted water if there was none. Use within the time shown on the label. If it is too salty for your taste, soak slices in cold water or milk for half an hour.

Order Kolios cheese online

Robin Food delivers across the UK, with same-day delivery available in many London areas. For a larger block, see Kolios Feta P.D.O.. You might also like Kolios Goat's Cheese, and for börek, Yayla Triangle Yufka.