Feta, the stuff of myth and legend, has been a hot commodity since Byzantine Greece, first appearing in written record in Homer’s Odyssey. Loosely described as curdled sheep’s milk, it was the Cyclops that began what could be considered the first cottage industry business out of his cave.
Not to discount the early efforts of an innovative entrepreneur, I just can’t help but think it’s high time to stop following the herd. Over 6,000 years later, we ought to collectively crawl out from under that rock and start a new narrative for feta. No more sheep, no more strife.
Celebrating a robust 50-year heritage, Follow Your Heart may not have quite the same storied lineage, but they’re certainly out there making history. Introducing the very first dairy-free crumbled feta on the modern market, the “alternative” is one so good, it’s really impossible to justify traditional methods.
Firm, squeaky curds, briny and and slightly sour, like buttery unsweetened yogurt, they’re good enough to Greek out about. Each package contains diverse proportions of gleaming white morsels, ranging from nuggets the size of marbles to tiny specks akin to sea salt or coarsely ground pepper. This varied consistency is ideal for most applications; the smaller pieces evenly coat the vegetables, grains, or proteins in the mix, while the heftier chunks stand out for bold bites of concentrated cheesy flavor.
It’s a good thing there’s such a wide range of particle sizes, including such a fine spray that defies roving fingers, because it would otherwise be too tempting to simply eat out of hand.
This feta was born to be used in recipes, and not just salads, either. Blending Greek origins with Italian inspiration, it’s right at home in pillowy soft planks of fresh baked focaccia. Here, it gets mixed into the dough itself to infuse that distinctive umami flavor throughout, with more sprinkled directly on top for an irresistible browned surface. Nothing more is needed to dress up such a simple but bold bread, though it would be pretty incredible sliced in half and filled with your favorite sandwich fixings.
Soft, tender, and buttery slabs of flat bread would be hard enough to resist, but when each slice has morsels of compellingly salty feta embedded into every bite, no amount of willpower stands a chance. Give in and take a big bite; as your teeth sink into the crisp, caramelized crust, pushing past toasted garlic and aromatic herbs, you’ll wonder why you don’t bake bread everyday. That is, until you polish off a pan in record time, perhaps. It might be dangerous to make a regular habit. The feta is both the cherry on top, and part of the essential foundation. No other cheese will do, and certainly not one made from conventional dairy.
Follow your heart, mind, and stomach to a better feta. This will go down in history as yet another innovation that makes milk moot.
