Raka Feta Cheese

Feta is a white-brined curd cheese traditionally made in Greece, the Balkans, and Turkey and it’s a treasured member of the Raka family of cheeses. It is a soft crumbly aged cheese, commonly produced in square cakes with no rind with a slightly grainy texture. Known as a pickled cheese, the flavor of feta becomes sharper and saltier with age.

Raka Feta is delicious crumbled over traditional Mediterranean Salads or eaten as a snack and has the added benefit of melting quickly in hot dishes making it great for a filling. Feta is used as a table cheese, as well as in salads and pastries. Sprinkle Raka feta cheese over a spinach salad, or add it to your favorite pasta salad recipe. Top spaghetti or lasagna with feta cheese, or stir a few crumbles into scrambled eggs.

Olive and Feta Pasta
• 8 ounces uncooked whole wheat spaghetti
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 8 ounces crimini mushrooms, sliced
• 2 small zucchini, sliced
• Dried oregano to taste
• Salt and pepper to taste
• 12 black olives, pitted and sliced
• 1 ounce crumbled feta cheese

1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
2. Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.

Raka Feta Cheese Wine Pairing

 
Raka Feta Cheese Tip: Slice feta cheese and serve it with olives and roasted red peppers for a tasty antipasti appetizer.

Wine Pairing Tip: The light to medium-bodied Pinot Noir is a great pairing with rich red berry and cherry flavors to match the strong tangy flavor of Feta.