Paturage
Paturage Feta AOP Cheese
What it is
Paturage Feta AOP is a traditional Greek cheese made from sheep's milk, or a mixture of sheep's and goat's milk. It is brine-cured, giving it a distinct salty and tangy flavor. The 'AOP' designation, which stands for Appellation d'Origine Protégée, signifies that it is produced in a specific region of Greece using traditional methods, ensuring its quality and authenticity. This cheese has a crumbly texture that softens when heated.
How people cook with it
This versatile cheese is a staple in Mediterranean cuisine, adding a briny punch to a wide array of dishes.
- Crumbled over salads
- Baked in pastries
- Melted into sauces
- Added to omelets
Paturage Feta AOP is often enjoyed fresh, crumbled over salads to provide a salty contrast to fresh vegetables and dressings. It can also be incorporated into hot dishes. When baked, it softens and becomes wonderfully creamy, making it ideal for pies, tarts, and stuffed vegetables. It melts well into pasta sauces or can be added to omelets and frittatas for an extra layer of savory flavor. Its strong taste means a little goes a long way in enhancing the overall profile of a meal.
How it differs from similar foods
Unlike softer, milder cheeses, Paturage Feta AOP is characterized by its firm, crumbly texture and its pronounced salty, tangy profile due to the brine curing process. Its flavor is more assertive than many other white cheeses, making it a distinct ingredient in recipes.
Who it is for
Home cooks and professional chefs alike use this cheese to bring authentic Mediterranean flavors to their cooking.
How to keep the rest
To maintain its freshness, keep any remaining Paturage Feta AOP submerged in its brine in an airtight container in the refrigerator. This helps to preserve its moisture and characteristic salty flavor. It is best consumed within a few days of opening.