For years, eating at Greek House was the only time I ate feta. Here in the big middle of the U S of A, good ole American processed was the go-to cheese for most families, although sometimes it wasn't really cheese. I'd long outgrown those orange slices when I came across these scrumptious white cubes of feta. At some point I came across it in the grocery store and put it in my cart. It's been a staple in my kitchen ever since and I'm always finding, and looking for, new ways to eat it.
I usually buy Athenos Feta Traditional by the block because it lasts longer than the crumbled feta. I also like the Athenos packaging because it's reclosable. When I want some, I'll slice an appropriately sized slice and break it into chunks to top almost any salad or soup.
Here it is on my Spinach Steak Salad with lots of fresh cracked pepper. I think I made a red wine vinegar vinaigrette to go with this. It's a great garnish for soups as well, especially tomato and mushroom soups.
I switched from cheddar to feta as my go-to cheese garnish five or six years ago because I like the different spark of flavor it provides. Today I found out on the Athenos facebook page that it does more than that. Here's what they had to say about switching to feta.
Changing your salad topping from cheddar to Feta gives youThey didn't provide a quantity, for the cheeses, but 1/3 less fat and 30% fewer calories for equal portions sounds good to me.
1) 6 grams of protein
2) 1/3 less fat and
3) 30% fewer calories!