fantastic feta

I’ve recently discovered upon doing some research that feta, like champagne, has a PDO (Protected Designation of Origin) for Greece. Across the wider Mediterranean, Middle East and Balkan regions, it is known as ‘white cheese’, its resilience and wide use being testament to its versatility.

I remember my mum mashing up feta with baby biscuits, milk, eggs and a drizzle of tea for nutritious baby food. The cheese was always on the breakfast or lunch table, served with slices of watermelon and crusty white bread. If you had no time or nothing to eat, you’d still have white cheese, black olives and sesame bread with a strong black tea, or ‘çay’ (chai).

In my mother and father’s village, my grandmother made lavash bread on the ‘saj’, a concave iron stove on the fire. We’d put chunks of freshly churned butter in the bread and crumble in