Feta

I would like to start this post, by thanking you for reading Pebble Soup.

Pebble Soup is now read in 27 countries, not bad. If you have a local recipe which you would like to share, I will be more than happy to cook it and write the results up. We tried this before and it was great fun

I was trying out Abel & Cole's Feta Cheese (more about this in a minute) when I suddenly had a "doubt attack". What exactly is feta cheese? Naturally, I would ask a greek reader but sadly, Google tells me that nobody, yes not a soul, UNbelivable, reads Pebble Soup in Greece.

But I found this great website, "fetamania"
Website don't come like this any more, down to the "plooouooop, plooouooop" when one hovers over internal links. See, I was after the fat and salt content. With summer every magazine I pick, goes on and on about plumpness, and as a result I fixate on fats and salt.

Now let concentrate on reviewing Abel & Cole Feta. On the 2 occasions I went to Greece, Feta cheese was a great joy, soft, crumbly and fresh in the mouth texture. I have never found a commercial feta which comes close.

Same for Abel & Cole's but at least, theirs is very good, unlike some you find in supermarkets. It is not too salty and just crumbly enough to seat nicely on tomato in a salad.

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