Feta

Paula Keswick was raised on a cow dairy in South Bend, Indiana. When she was 15 years old, her family auctioned off the herd and left the dairy business altogether. It wasn't until 2014, when Paula was 66 years old, that she decided she might like to re-enter the dairying world. Previous to this, Paula and her husband, Don, had spent the majority of their adult lives developing careers as commercial truck drivers. They spent years tag-teaming long journeys across the country hauling goods - and they still take on trucking opportunities through the winter when production is down - but, back in 2013, they were ready for a change of pace so they decided to start looking for a farm. Although Paula had no intention in uprooting to Pennsylvania, her big heart and a simple twist of fate landed her in Reynoldsville at a goat dairy known at the time as Paradise Gardens & Farm. The dairy needed a pick-me-up and Paula was down for the challenge.

Today, Paula manages a herd of 50 milking does and 20+ doelings at what has come to be known as Cherish Creamery in Reynoldsville, Pennsylvania. There, Paula produces and packages up to 10 varieties of chèvre, a feta (today's feature) and a few yogurts, too. While her husband, Don, their dear friend Pennie, and a few farmhands are there to help with all of the necessary tasks that come with operating a farmstead cheese and yogurt facility, not to mention the 9 farmers markets they participate in each week, Paula simply doesn't miss a beat. I'm serious, this woman is always moving.

Now, let's talk about what I came here to discuss: Paula's feta. A self-taught cheesemaker at age 66, Paula decided that she didn't want to make a traditional Greek-style feta with her goat's milk - she wanted to produce something a bit sweeter, creamier and less salty, but that retained the cut-able, crumbly characteristics of more traditional varieties.

Traditionally, feta is made with sheep's milk or a blend of sheep and goat milk. The curds are brined both during the cheesemaking and after they've had a chance to ripen in open air. Feta is Mediterranean in origin so this method of salt water preservation came naturally to the region.

To achieve a feta that meets her preferences, Paula ages her product minimally and uses a "dry-brining" technique.

In preparation for this week's feature, I used this feta both on pizzas and on scrambled eggs - it shined in both and paired wonderfully with fresh oregano and golden cherry tomatoes. For another seasonally appropriate use, try baked zucchini with feta and fresh thyme.