Filed under: NEWS | Tags: food, Unearthed, world, feta, cheese, award, gold
unearthed Barrel Aged Feta is produced in Greece at the Roussas dairy. The cheese recently won a Gold Award at the World Cheese Awards. We always knew that the Feta we had discovered was one of the very best and now it is official!
Barrel Aged Feta is better!
So, what makes it so good? Well, it is hand cut into blocks (shaped like those Trivial Pursuit segments) and packed in to traditional Beech wood barrels where it matures for a minimum of 4 months. This gives it a slightly drier texture and more intense flavour than most feta.
Another reason why our feta is so tasty is that it is made with a blend of sheep and goat’s milk. This is one of the traditional varieties – some feta is made with just sheep’s milk – and we think that the combination makes for a more balanced cheese.
We hope you agree!
unearthed Barrel Aged Feta is available exclusively at Waitrose and online through Ocado. You can find out more about the product – including nutrition - on our product page here.
Filed under: recipe | Tags: feta, food, olives, pesto, recipe, tart, vegetarian
If you are vegetarian this is perfect, and so delicious for an evening meal
Ingredients
- One pack of unearthed olives
- Short crust pastry
- Pesto
- unearthed feta cheese 6 eggs
- Milk
- Salt and Pepper
Method
- Fold out your short crust pastry and put into a tin, layer with silver foil and put baking beans in the tin and cook for 15mins
- Remove from the oven, taking the baking beans and silver foil out.
- Line the bottom of the pastry with pesto
- Add 6 eggs, milk, salt and pepper to a bowl and whisk up
- Add the chunks of feta, and olives to the egg mixture and pour into the pastry case.
- Cook in the oven on a medium temperature for 25minutes
- Remove from the oven and serve with a mixed salad perfect for an evening meal!
Aged in traditional Beech wood barrels for a minimum of 4 months to allow the development of a more intense flavour.
Feta is good but barrel aged feta is better!!
The Feta is a traditional product with a Protected Designation of Origin status. This means that the cheese is produced exclusively using sheep and goats milk from herds that graze in the mountainous region of central Greece. The milk from this region is renowned for its quality due to the richness of the aromatic flora upon which the herds graze.
The cheese is then matured in barrels where it develops a superior and more intense taste, adopting some of the flavour characteristics of the wood.
You may find that your unearthed Feta comes in a slightly irregular shape. This is because it is hand cut before being packed. It still tastes great!
Currently available at Waitrose and Ocado
Additional information: The milk used in the unearthed feta is pasteurised.
Nutritional information:
Filed under: recipe | Tags: feta, food, pepper, recipe, summer, tart, tomato
A summer tart that is perfect for those warm evenings with the family. Preparation and cooking time only about an hour, so don’t be put off by the long list of instructions!
You will also need one 18cm/ 7in quiche tin or a 6 X 12cm/ 5in low sided tartlet tin. Or rifle through the cupboard for the closest equivalent.
Ingredients:
- 175g/6oz unearthed feta cheese
- 1 red pepper
- 1 green pepper
- 2-3 tbsp of pesto
- Egg wash
- A hand full of fresh basil leaves
- Balsamic vinegar
- 1 tbsp extra virgin olive oil
- Salt and pepper
- Sugar
To make the tomato filling:
- 900g ripe tomatoes peeled, if fresh tomatoes can’t be bought, feel free to use tinned tomatoes (2 ½ cans).
- 2 tbsp extra virgin olive oil
- 1 garlic clove crushed
- ¼ of an onion, diced into small pieces
- Salt and Pepper
- One or more of the following; chopped mint, basil, thyme or parsley
Method:
- For the tomato filling, put olive oil into a saucepan and heat. Add onions and garlic to the oil for a few minutes, until soft, then cover and leave on a low heat
- Add the tomatoes to the onions
- Season with salt, pepper and sugar (if using tinned tomatoes add lots of sugar)
- Add herbs
- Cook covered for a further 10 minutes, and then remove the lid for a further 10 minutes (if using fresh tomatoes cook for slightly less time, to make sure you keep the flavour)
- Add a drizzle of balsamic vinegar
To make the tart:
- Preheat oven to 250C/475F/ Gas 9
- Put your peppers into a baking tray with a tiny bit of olive oil. Roast in the oven for 20-30 minutes, until they are soft. Put them in a bowl and cover. Remove stalks and seeds and cut into strips.
- Reduce oven temp to 180C/350F/Gas 4.
Now for the pastry….
- Roll out the pastry onto a board lightly covered in flour. Line the tin with the pastry to a thickness of around 3mm. Line to the top with parchment paper or foil and fill with baking beans. If you don’t have baking beans, don’t worry. If you don’t know what they are (like me!) -they are hard ‘beans’ that help distribute the heat and ensure the pastry is cooked throughout.
- Chill the pastry for 15-20 minutes then bake for 15 minutes until golden.
- Remove paper and beans, brush the tart with some beaten egg, then put back into oven for two minutes. (This makes sure the pastry is sealed and avoids it becoming soggy!)
- Crumble the feta using the tips of your fingers and spread half the cheese over the base. Put peppers and basil over the feta. Season with a little salt and pepper (not too much because the feta is already salty)
- Cover with 8 tablespoons of the tomato filling, and sprinkle the remaining feta on the top, then it is ready to serve!
If, like me, you can’t get enough pesto, then drizzle some over the top to finish.
Too hungry to wait? Try one of the unearthed olive mixes as a nibble for the family while the meal is being cooked or even add into a salad as a side.
