In Pittsburgh we used to buy feta on the Strip. We could get about ten different kinds: Greek feta, French feta, Bulgarian feta, Israeli feta, Macedonian feta… They were all different in both texture and flavor, but most of them were quite good. Here in Saarbruecken, I haven’t liked any of the brands of feta that I’ve tried. They mostly seem to taste only of salt, and the texture is sometimes chalky. I’ve tried some of the bio brands, and if anything they seem even worse. Can anyone recommend somewhere to buy good feta?
Also, can anyone explain to me why feta is called Schafskäse in German? There are lots of kinds of cheese made from sheep’s milk (like Manchego, Roquefort, and Pecorino). And feta can also be made from goat’s milk. (In Montreal I always used to buy a really delicious goat’s milk feta.)
Comments on some brands I’ve tried so far:
- Our favorite brand so far is Greco. It’s pretty creamy, not too salty, and with a decent flavor. Unfortunately it’s not organic.
- My local Rewe sells Andechser bio schafskäse. It’s twice as expensive as other fetas and has a grain texture. The flavor isn’t bad but it’s a bit sharp / metallic tasting. I wouldn’t buy it again.
- The Rewe brand bio feta was cheaper and better than the Andechser. It doesn’t have quite as creamy a texture as El Greco, but it’s reasonably creamy with a good flavor.
- Feta Vassilitsa from city basar was 2.99 for a package. It wasn’t bad, but Derek said he prefers Greco.
When feta is made of goat’s milk it’s usually more salty and with a stronger taste. You have to look for a Greek brand (I know there is Mebgal in a Turkish market in Dudweiler Strase) and I think I have seen it in Rewe. Yesterday I bought a BioBio Greek Feta and it was quite good. I’m Greek so this is a very important matter for me!
Thanks Eleni. I’ll try the brands you suggest and report back.
Yay! I knew Eleni could answer this one for you! 🙂
Hello! I just found your blog because I googled “where can I find acorn squash in Germany?” and came upon your post about squash/pumpkins from a year ago. I’m disappointed you couldn’t find it either! I have been having a U.S.A-autumn-home-sickness that only a roasted acorn squash could cure! Never the less – I am commenting because I am Bulgarian, so I’m very used to Bulgarian feta, and because my dad (also Bulgarian) lived in Saarbrucken for all of 2010. He said when he was looking for good cheese, he would drive 20 minutes into France and find a better selection. I realize this answer isn’t as direct as, “take the M-52 to France St. and make a left” but I figured it was worth suggesting since you’re so close. Good luck! I find French and Bulgarian fetas creamier than the Greek ones, which always strike me as hard, dry, and a little flavorless. And I would always look for sheep’s milk feta if you have the option. If your cube/piece is too salty, I recommend to dump the brine it came in (if you bought it in brine) and put them in a fresh case of water, which is how we store them. (I guess “we” here is my family). That will usually help. Good luck! Enjoying your blog… 🙂
Hello from_Detroit,
I’ve actually since found acorn squash at the local Saturday farmer’s market. At least the farmer calls them acorn squash. They’re variegated, not the solid green of acorn squashes in the U.S., but the shape is similar.
Re the feta: I used to buy French feta when I lived in Pittsburgh. It was quite creamy and tangy. I don’t go shopping in France very often, but next time I do I’ll look for feta. Thanks for the suggestion! I’ve tried Bulgarian feta here but don’t care much for the brands I’ve tried.
Can Myzthra cheese be frozen?