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Published 2021
When it comes to versatility, I would place feta second only to Parmigiano-Reggiano in the canon of workhorse cheeses, and it is used throughout the Mediterranean, Middle East, and beyond. With its briny tang, crumbly texture, and excellent melt-ability, it does multiple duty as a seasoning, a garnish, and, of course, a delicious ingredient in its own right. We probably sell more feta at Sahadi’s than all other cheeses combined—hundreds of pounds per week.
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