White Cheese with Feta and Walnuts

You can eat this cheese on toast or crackers, lodge it into the hollows of celery branches, or spread it over a warm crêpe, fold the crêpe, and eat it hot and melting. The water thins it out, but after a few hours the cheese will be firm and solid. This spread can be made by hand, with a mortar and pestle, or in a food processor. Feathery bronze fennel leaves would make a beautiful garnish for this cheese.

To make the feta less salty, soak it the day before in a few changes of fresh