Delicious Australia – (05)May 2019

@thestuddsiblings

GOLDEN

AGE

This month, cheese experts and new

artisanal qualities and unrivalled taste.

AUTHENTICBARREL-AGEDGreekfeta

is a realgamechanger.Onceyou’ve

experiencedfetathewayit’ssupposed

totaste,you’llfindit nearimpossibleto

returntomass-producedindustrial

versions.Weapologisein advance!

Ittakesskillanda certainamountof

productiontimetomakebarrel-ripened

feta,andassuch,it’snowproducedbyjust

a handfulofsmalldairiesin Greece.Made

traditionally,fromewe’sandgoat’smilk,

it is thenplacedintothebarrelbyhand.

Afterthreemonths’maturationinsidethe

barrel,thefetadevelopsa crumbly,milky

texture,a balancedsaltyflavour,anda

seriouslycreamy,pepperyfinish.Is your

mouthwateringyet?There’sa reasonthe

ancientGreekscalledthis cheese “the

foodofthegods”!

Atmaturation,thecheeseis removed

fromthebarrel,thenthedrumis broken

down,stavebystave,washedand

carefully rebuilt by a skilled cooper.

100gbarrel-agedfeta(weused

WillStuddAphrodite)

Lemon wedges, to serve

Preheattheovento220°C.

Meltbutterin anovenprooffrypanover

medium-lowheat.Addleekanda pinchof

saltflakes,andcook,stirringoccasionally,

for15-20minutesoruntilsoftenedand

lightlycaramelised.Tearsilverbeetand

cavoloneroleavesfromstalks,shredinto

5cmpiecesandaddtopan.Cook,stirring

regularly,for5 minutestocoat.Stirinoil

andvinegar,coverandcookfor 10 minutes

oruntilgreensarewilted.Seasonvery

lightly.Removelidandsprinklefetaover

greens.Transfertoovenandbakefor

15 minutesoruntilfetais golden. Squeeze

over lemon to serve.

STORINGANDSERVING

Werecommendbuyingthebarrel-aged

fetayoufindin specialistcheeseshopsor

atcounters,usuallystoredin brine(and

sometimesin oliveoilwithherbs).Once

opened,consumewithinthreedays.

Authenticbarrel-agedfetais perfect

asa tablecheeseandcanholditsown

onanygoodcheeseorcharcuterieboard.

It can elevate almost any recipe, too.

ONE-POTGREENSWITH

BARREL-AGED FETA

SERVES2-4

Thismoreishandhealthyrecipeworks

wellasa sidedish.Weloveit forweekend

brunch, plated up next to eggs and toast.

50gunsaltedbutter

2 largeleeks,cutinto1cm-thickrounds

(^1) / 2 buncheachsilverbeetandcavolo nero
1 tbsextravirginoliveoil
2 tsp balsamic vinegar
delicious.com.au/recipes
ForrecipesstarringAustralian
and international cheeses. PHOTOGRAPHY
BEN
DEARNLEY
STYLING
KIRSTEN JENKINS
MERCHANDISING
EMMALY STEWART
46 delicious.com.au