Welcome to a captivating journey into the world of Mediterranean cheeses, where tradition meets taste and culinary possibilities are endless. In this special feature, we delve deep into the rich heritage and diverse applications of beloved cheeses like Halloumi, Feta, and Ricotta. Join us as we uncover their unique characteristics, explore innovative ways to incorporate them into your cooking, and learn essential tips for optimal storage to maximize their exquisite flavors and longevity.
Unveiling the Delights of Mediterranean Cheeses
Today, we’re embarking on a delectable exploration of Mediterranean cheeses, a cornerstone of vibrant cuisines known for their distinctive flavors and incredible versatility. These cheeses don’t just add taste; they bring a piece of history and culture to every dish. To guide us through this savory landscape, we had the distinct pleasure of chatting with Alexis Gavriel from Olympus Cheese, a renowned Brisbane-based company celebrated for its authentic and high-quality dairy products. Alexis, alongside her dedicated family, passionately crafts an exceptional range including the finest halloumi, feta, ricotta, and an array of delicious yogurts.
The Olympus Cheese Story: A Legacy of Passion and Quality
My personal introduction to Alexis and the inspiring team at Olympus Cheese came about a year ago, during a fascinating behind-the-scenes tour of their state-of-the-art factory located in Coorparoo. From the moment I stepped inside, it was evident that this wasn’t just a business; it was a labor of love. The Gavriel family’s deep-rooted passion and immense pride in their heritage and products shone through every aspect of their operation. Witnessing firsthand the meticulous care and attention to detail that goes into every batch of cheese and yogurt was truly eye-opening. This commitment to traditional methods combined with modern standards ensures that every Olympus Cheese product delivers an unparalleled experience.
The quality of Olympus Cheese’s range is, without exaggeration, unmatched by anything I’ve encountered, whether locally in Australia or during my travels abroad. Their dedication to excellence results in cheeses that are not only delicious but also consistently superior in texture and flavor. If you are fortunate enough to reside in one of the Australian states where Olympus Cheese products are stocked, I wholeheartedly encourage you to seek them out. You’ll quickly understand the exceptional standard I’m referring to – it’s a taste experience that truly stands apart.
However, even if Olympus Cheese products aren’t yet available in your local area, there’s no need to despair. This comprehensive guide, informed by Alexis Gavriel’s expert insights, will equip you with all the essential knowledge you need about three of the most beloved Mediterranean cheeses: Halloumi, Feta, and Ricotta. We’ll delve into their origins, explore their culinary applications, and provide practical advice on how to store them effectively to enhance their flavor and shelf life. Get ready to be inspired and discover exciting new ways to incorporate these fantastic cheeses into your home cooking!
Exploring Mediterranean Cheese Varieties: Halloumi, Feta, and Ricotta
Alexis generously shares her invaluable tips on crafting delicious meals with these versatile cheeses, alongside crucial advice on proper storage techniques to maximize their freshness and flavor. Let’s dive into each one:
Halloumi: The Squeaky, Grillable Delight
What is Halloumi? Originating from Cyprus, Halloumi is a semi-hard, unripened brined cheese traditionally made from a mixture of sheep’s and goat’s milk, though cow’s milk versions are also common. Its defining characteristic is its high melting point, which allows it to be grilled, fried, or baked without losing its shape, developing a beautiful golden crust while remaining deliciously soft and ‘squeaky’ on the inside. Halloumi typically has a salty, slightly tangy flavor that becomes milder and richer when cooked.
A Glimpse into its History: Halloumi has a history stretching back centuries in Cyprus, where it played a crucial role in the local diet and economy. Its unique method of preservation in brine allowed it to be stored for extended periods, making it a staple food item. Today, it is recognized and cherished worldwide for its distinct texture and versatility.
How to Use Halloumi: The culinary applications for Halloumi are incredibly diverse. Its ability to retain shape under high heat makes it perfect for grilling on the BBQ, pan-frying until golden brown, or baking in the oven. It’s a fantastic meat substitute in vegetarian dishes.
- Grilling & Frying: Slice Halloumi into thick pieces and grill until beautifully charred, then serve in salads, alongside grilled vegetables, or in sandwiches.
- Salads: Add pan-fried Halloumi cubes to green salads for a salty, textural contrast.
- Burgers & Wraps: Substitute Halloumi for a patty in vegetarian burgers or slice it into wraps with hummus and fresh veggies.
- Fritters: As highlighted by Olympus Cheese, Halloumi shines in dishes like Zucchini and Halloumi Fritters, where its saltiness complements the fresh zucchini perfectly.
- Skewers: Thread Halloumi cubes onto skewers with cherry tomatoes, bell peppers, and onions for a vibrant appetizer.
- Breakfast: Fry Halloumi alongside eggs, bacon, and toast for a Mediterranean twist on breakfast.
Storing Halloumi: To maintain its freshness, Halloumi should be stored in its original brine in the refrigerator. Once opened, if you don’t use the entire block, place the remaining Halloumi in an airtight container, ensuring it’s fully submerged in either its original brine or a lightly salted water solution. Properly stored, it can last for several weeks. Avoid freezing Halloumi, as it can alter its unique texture.
Feta: Greece’s Tangy, Crumbly Gem
What is Feta? Feta is a brined curd cheese with a Protected Designation of Origin (PDO), meaning that only cheeses produced in specific regions of Greece using traditional methods can be called “Feta.” It is primarily made from sheep’s milk, or a blend of sheep’s and up to 30% goat’s milk. Feta has a distinctive tangy, salty flavor and a crumbly yet creamy texture. It’s truly a cornerstone of Greek cuisine and a global favorite.
A Legacy from Ancient Greece: The production of cheese similar to Feta dates back to ancient Greece, with references found even in Homer’s Odyssey. The traditional methods of cheesemaking and brining have been passed down through generations, preserving its authentic character and ensuring its place as an iconic Mediterranean cheese.
How to Use Feta: Feta’s robust flavor and texture make it incredibly versatile, suitable for both fresh and cooked applications.
- Salads: The most classic use is in Greek salads, where its sharp saltiness perfectly balances fresh tomatoes, cucumbers, olives, and red onion.
- Baking: Feta bakes beautifully, becoming softer and slightly less salty. It’s a star in dishes like our One Pan Greek Chicken and Potatoes, where it melts slightly into the other ingredients, imparting a wonderful flavor. It also features prominently in savory tarts and pastries like Spanakopita.
- Appetizers & Dips: Crumble Feta over bruschetta, blend it into a creamy dip with yogurt and herbs, or serve it marinated in olive oil with sun-dried tomatoes.
- Eggs: Add crumbled Feta to omelets, frittatas, or scrambled eggs for a burst of flavor.
- Pasta: Toss with warm pasta, olive oil, cherry tomatoes, and fresh basil for a simple yet satisfying meal.
Storing Feta: Similar to Halloumi, Feta should always be stored in its brine in the refrigerator to prevent it from drying out and becoming too salty. If the original brine runs low, you can create a simple solution of lightly salted water (about 1 teaspoon of salt per cup of water) to keep the Feta submerged. Stored correctly in an airtight container, Feta can last for several weeks, if not months.
Ricotta: The Light, Creamy Italian Delight
What is Ricotta? Ricotta, meaning “re-cooked” in Italian, is an Italian whey cheese made from the whey left over from the production of other cheeses like mozzarella or provolone. This “re-cooking” process coagulates the remaining proteins, resulting in a fresh, soft, and creamy cheese with a delicate, slightly sweet flavor. It has a light texture and is highly versatile, equally at home in both sweet and savory dishes.
An Ancient Italian Tradition: Ricotta production dates back to ancient Roman times, where cheesemakers discovered the value of not letting any part of the milk go to waste. Its humble origins as a byproduct have evolved into a beloved and essential ingredient in Italian culinary traditions.
How to Use Ricotta: Ricotta’s mild and creamy nature makes it incredibly adaptable to a vast array of recipes.
- Pasta Dishes: It’s a key ingredient in classic Italian dishes like lasagna, manicotti, and stuffed shells, providing a creamy texture and delicate flavor to fillings.
- Sweet Treats: Ricotta is a star in desserts such as cannoli, cheesecakes, and tarts. Its mild sweetness pairs beautifully with fruit, honey, and chocolate.
- Spreads & Toppings: Spread fresh ricotta on toast, drizzle with honey and a sprinkle of nuts for a simple breakfast, or use it as a base for creamy dips.
- Pancakes & Waffles: Add a dollop of ricotta to your pancake or waffle batter for an incredibly light and fluffy texture.
- Savory Tarts & Frittatas: Incorporate ricotta into quiches, savory tarts, or frittatas to add richness and moisture.
- Dumplings: Create delicate gnudi (ricotta dumplings) for a light yet satisfying pasta alternative.
Storing Ricotta: Ricotta is a fresh cheese and has a shorter shelf life than brined varieties. It should always be stored in an airtight container in the refrigerator and consumed within a few days of opening, ideally within a week. Do not store it in its original plastic tub if it’s already open, as air exposure can hasten spoilage. Freezing is possible but may alter its creamy texture, making it more crumbly when thawed, so it’s best used in cooked dishes after freezing.
RECIPE SPOTLIGHT: Your Next Mediterranean Dinner
Inspired by the wonderful flavors we’ve discussed, this week’s featured recipe is my incredibly popular One Pan Greek Chicken and Potatoes. This effortless traybake encapsulates the essence of Mediterranean cooking with minimal fuss. It features succulent, crispy-skinned chicken thighs, infused with lemon and garlic, alongside tender, melt-in-your-mouth potatoes. The dish is elevated with the inclusion of crumbled feta cheese, briny olives, and perfectly blistered cherry tomatoes, all cooked together in a single pan for easy cleanup. The best part? This entire flavor-packed meal is ready to enjoy in under an hour, making it a perfect weeknight solution for a taste of the Mediterranean.
LISTEN IN: Dive Deeper into Mediterranean Cuisine
Don’t miss the full conversation with Alexis Gavriel, where she shares even more insights and tips that couldn’t be covered here. You can listen to today’s insightful episode on your favorite podcast platforms:
Apple Podcasts,
Spotify, or
Stitcher.
FEATURED DISHES & LINKS DISCUSSED
- The versatile and delicious Zucchini and Halloumi Fritters.
- Our fan-favorite One Pan Greek Chicken and Potatoes.
WHERE TO CONNECT WITH OLYMPUS CHEESE
Discover more about their incredible range and commitment to quality:
OFFICIAL WEBSITE
EXPLORE MORE EPISODES
Ready for more culinary inspiration and expert interviews? Visit our show page for an extensive collection of episodes and delicious recipes!
We hope this deep dive into Mediterranean cheeses has inspired you to explore their rich flavors and integrate them into your everyday cooking. From the grill-ready Halloumi to the tangy Feta and the creamy Ricotta, these cheeses offer a world of culinary possibilities, bringing health, flavor, and tradition to your table.