Cheese of the Week: Crumbly Goat Feta

The Cheese: Lively Run Dairy Goat Feta
Pasteurized goats' milk
Lively Run Dairy
Interlaken, New York

Ah, feta… cheese of summer. There's a reason this salty block of crumbly white cheese is practically the national food of Greece. When the mercury simmers above a certain number, appetites undergo a kind of sea change, and in the world of cheese the goats seem to get the upper hand. Feta can actually be made from any kind of milk (cow, sheep, or goat), but we prefer the caprine version. Light, tangy, and tart, feta is the perfect accent to just about any kind of summery salad. Toss it with lentils, sprinkle atop chopped watermelon with onions, basil, and mint, reinvigorate that cold pasta in your fridge, or liven up cucumbers or roasted beets. Our Lively Run Dairy Goat Feta hails from New York state's Finger Lakes region, but your local option will surely do you just as good.

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