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Article: FETA CHEESE RICH IN HISTORY.(Living)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- August 18, 2004
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Copyright informationCOPYRIGHT 2004 The Cincinnati Post. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Janet Fletcher San Francisco Chronicle
The crowning glory of a Greek salad, the perfect salty foil for cucumbers and tomatoes, feta cheese never met a summer vegetable it didn't like. Zucchini, eggplant, bell peppers and beets welcome its tangy presence, and leafy greens like arugula and chard show off its whiteness.
The popular Greek pastries -- spanakopita -- made with flaky, crisp filo folded into triangles to enclose a savory spinach filling is often dotted with crumbled feta. These ready-to-bake pastries are often sold in appetizer sizes in frozen food departments.
In hot weather, cool, briny feta has more appeal than almost any other cheese. But ...
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