Back when I was eating this for lunch, I bought some feta cheese to be tossed in. I like to buy my feta in blocks, rather than crumbled, as it keeps longer and generally has better flavor. However, I found that I could only consume about 1/3 of that block of feta before it started to go sour. So I pondered and pondered. I remembered seeing something on TV that Joanne Weir had done to preserve the cheese. And after scouring the internet, I found a blurb from one of her books that contained the recipe! Now I’ve got a hunk o’ feta, happily marinating in the fridge. She recommends letting it marinate for at least 2 weeks before using, to really help the flavors marry, but of course, you could use it sooner!
When buying feta, look for blocks that have a little brine packaged in with the cheese. The brine helps to keep it moist and fresh. Feta should crumble easily and should not be rubbery. I like the Mt. Vikos feta cheese which is pretty widely available at quality cheese counters. It’s made with 80% sheep milk and 20% goat milk.
Marinated feta with garden herbs adapted from Wine Country Cooking by Joanne Weir
Cut the feta into long rectangular pieces that will fit in a mason jar. Estimate an amount of virgin or extra-virgin olive oil to fill the jar half-way. Warm that oil gently in a sauce pan with sprigs of rosemary, marjoram, and thyme so that it just sizzles. Remove from heat and cool completely. Place the herb sprigs in the jar along with the feta, then pour in the cooled olive oil, topping off with more oil if needed. Be sure that the feta is completely covered in oil. It should last up to 3 months in the refrigerator. To serve, remove as much feta as desired from the jar and allow it to come to room temperature. Slice and serve along side olives, caper berries and crackers, or crumble over your favorite dish!