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A question about a recipe: Fresh Herb Platter (Sabzi Khordan)

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I have a question about the recipe "Fresh Herb Platter (Sabzi Khordan)" from Louisa Shafia. what would be a good cheese substitute for the feta in the recipe? Not a fan of that particular cheese

asked by Ruchi over 1 year ago

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16 answers 720 views
F86314b8 ce7a 4852 b3dd 7bd7f7cab5d9  fb avatar
added over 1 year ago

Did you try goat cheese?

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5931bcf1 b22d 41db bdb0 e856dde60d58  image
added over 1 year ago

Best substitute for me is the Mexican cheese called Queso Fresco. I love its ultra mild flavor.

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5931bcf1 b22d 41db bdb0 e856dde60d58  image
added over 1 year ago

See link regarding queso fresco. I usually found it in aisle of sour cream, cream cheese, etc.

http://www.gourmetsleuth...

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

Feta is a goat's milk cheese. You might try Humbolt Fog, which is not as strong, or a perhaps a Stilton which is an English cheddar. Taleggio also a cow's milk cheese might work. What is it that you don't like about Feta?

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11f6c23c fe53 42a2 9f8c c040023ca931  fb avatar
added over 1 year ago

thanks for your thoughts
i love taleggio, queso fresco not a bad idea either!
i don't love feta because of the vinegary-ness for lack of a better term. but was hoping to find something with a similar texture. I thought about paneer but i think too bland almost..
my husband hates all goat cheeses - i trick him into eating the hard ones without issue but he won't do anything soft that goaty

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730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

According to my Greek grandfather, the best feta is made with sheep's milk, not goat. Have you tried it? There used to be a commonly found version from France that is very mild and creamy tasting. Or...have you tried Halloumi? Very mild, but with that good crumbly texture. It's made with goat and sheep's milk, so you may or may not be able to trick your husband. Very fresh ricotta may be a good choice. Full fat and made in small batches. My store sells it in small crocks. It's made locally here in Portland.

11f6c23c fe53 42a2 9f8c c040023ca931  fb avatar
added over 1 year ago

halloumi is a great idea!! i usually pan fry it with herbs but this would be a great place to use it as well

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 1 year ago

Have you ever tried Valbreso French feta, made from sheep's milk? It's delicious - a bit creamier and less tart than your classic Greek feta.

I get it at one of the desi stores nearby (wonderful place that provides excellent meat for my goat roasts). ;o)

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

AJ, that's the one I was referring to. I love it, but haven't seen it at my local grocery stores. Glad to hear it's still around!

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

I love Saganaki made with halloumi!

11f6c23c fe53 42a2 9f8c c040023ca931  fb avatar
added over 1 year ago

thank you all so much! i think I'm gonna try this with halloumi or sheeps milk feta (ill see if i can sample a taste before buying)

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

I think I'm reversing the Halloumi suggestion. I didn't read the recipe closely. I thought the cheese was pan fried after the herbs were pressed in it. I think the fresh ricotta or French feta are your best best. Let us know what you go with and how it turns out.

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aargersi

Abbie is a trusted source on General Cooking.

added over 1 year ago

I actually make a cheese from Le Pigeon cookbook for that platter, it's basically a very lemony queso fresco, and it's always a hit. I would think any sort of soft mild cheese would work, really whatever YOU like. I would make sure it's spreadable

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 1 year ago

Whoa, Abbie, that sounds delicious. On my "must try" list. ;o)

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added over 1 year ago

With all due respect, real feta is from sheep's milk. If feta is too strong, soak in half milk and half water. Or perhaps a ricotta salata or manouri instead.

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730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

Actually, traditionally, it's made with a mixture of both, but can be made with either.
http://www.cheese.com/feta...

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