Tasting expert Jack Bishop challenges Julia to a taste test of feta cheese.
Read the full feta taste test:
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I like Viggo – it's all sheep's milk, not too salty, a nice balance of creamy, funky and firm – and it's readily available (in my area) as solid blocks in brine – my go to feta for raw and cooked applications
Pretty much everything in America taste horrible.
BJ'S, HAS REAL GREAT FETA! AUTHENTIC
Read the labels. Don't buy USA FETA, IT'S FAKE COW MILK😤😤😥😧😧
I like Jack so keep it coming! Great reviews!
Whoever did Julia's hair this day was WILDING. 😂
Sorry. “Barnyard” flavor does not appeal.
In Europe if the Feta cheese is not made in Greece and to the correct recipe for example its made with cow's milk, it cannot be labelled as Feta, instead it is typically labelled as "salad cheese" it avoids any confusion on the part of the consumer, you always know you are getting the genuine article. This is the same for many products in Europe, such as Parma Ham, Prosciutto Ham, Stilton Cheese, Melton Mowbray Pork Pie, etc. I think the worst offender I saw while travelling in Canada was "Black Forest Ham" which is also a protected product in Europe. In Canada, it was a processed wet slice of boiled meat puree that was chopped and shaped and stuffed into a casing. In Europe Black Forest Ham looks much like Prosciutto an air dried ham that has been made using a specific protected method. Honestly food in USA and Canada just seems like its trying to imitate and cheat the consumer out of their money. Why mis-represent food. In Europe all of these products would be classified as fraudulent and the manufacturers would be fined. Its like Toyota selling a copy of a Mercedes and calling it such. I don't understand why Americans are OK with this, but I suppose money talks and these producers would lobby against any additional controls.
Edit – Typo
I always wonder what are the prep cooks doing behind them? Is it fake for looks or what? It’s corny
Mt. Vikos imported from Central Greece is also a blend of sheep and goats milk and is what`s available where I live in CA. Will have to look for these and yes the domestic feta`s aren`t even close.
Why is she freaking eating while he talks???
Hello fellow foodies!
#meruka has a lot of catching up to do in a LOT of areas
This is so helpful to a shopper like myself
Bulgarian feta is also excellent, although its saltier than the Greek kind
My favorite by far is the 365 brand in the brine.
I can’t find boars head feta ANYWHERE in Minnesota. Makes me want to go back to New York just to stock up.
Good reason to start making your own cheese!
I love Feta…all feta…gimme feta….I have to try some of that Greek feta now…yum….
I used to sell feta cheese for a living. When Greek people came to get feta they always asked for Bulgarian feta. It's the softest creamiest feta in the world.
Thanks for the video
Pastures of Eden brand is so creamy. Too expensive to buy again but quite tasty if you can afford it!
Lets get Fun 🐮 Booo
Do Gouda!
Would love to see some Scandinavian recipes. Semla, Scandinavian stuffed cabbage, etc.
Trader Joe’s and Whole Foods have really great Feta, and I’m Greek so I would know. BUT, those are splurge stores for me and way out of budget for most Americans. I ain’t no diner owning Greek either, so I’m not buying the good stuff all the time.
When I think feta I appreciate and prefer American style feta…. Jack, your snobbish editorial usually works…not this time. You can keep your barnyard.
Canada here 🍁 can't be called feta loosey goosey.
When is Proof coming back? 😮
Love the program on cable and love it on YouTube as well!! Keep up the good work!! You're the best!!
Hello, You set a high standard to follow I totally trust the judgement of each of you. I learn so much and I am grateful for this resource. A big thank you. 👍🏻😘
America's Test Kitchen is still the gold standard of cooking shows YouTube or TV.
There's no catching up to be done.
America just doesn't do enough sheep to make a sheep's milk cheese industry.
We have around 6 million sheep, with over 80% being for meat, and a population of ~330,000,000 people.
Greece has over 8 million sheep, with over 6 million being for milk production, and a population of ~10,000,000.
👩🦳👩💻👩🍳🇺🇸🗽👍💐🎖🙌🤣🥂😉🥇
I mean drinking the milk of a cow is weird enough, but a sheep? That's crazy talk
I like that the boars head had the “real milk”seal on it. Did y’all realize that real milk seal kind of disappeared. Do you know why? It’s a scary story.
I wanna know who counted those 6000 different plants. 😳 whoa.
How interesting! Now I understand why we LOVED the Feta when we were in Greece❤️
My AOL screen name was 'Feta and Olives.'
You know, sometimes we associate a certain taste with something and nothing else tastes right.
I love spaghetti but no sauce tastes right except Chef Boyardee. The closest acceptable sauce is the Spatini sauce used in US school lunchrooms. They were the only two I ate til I graduated high school.
I assumed when I saw the thumbnail that you would have ignored the part about the name and then you started the video with that. Excellent. I assume I got that idea because when I have visited the states! I have seen “champagne” from California and had a good chuckle. 🙂
I live in WI so partial to cheese.. I think there is a use both styles of feta and “feta”
FDA fail. Let us use unpasteurized ect. Literally only chance to harm ourselves. Unless we harm others back of gov..
Have you guys reviewed spoons? Plates? Flasks? Coffee mugs? Like every little thing in the kitchen? Just giving ideas because it seems you guys have done EVERYTHING
AWESOME JOB!!!
I just wanna say that I love your videos. Especially of equipment review by Lisa and the new partner. We all want something of efficiency.
I really dig the Tnuva brand sheep's milk feta. It's at Costco.
Good points! I am quite disappointed with my Feta (cows milk) the saltiness is ok and the texture too …but the flavour is very bland. Will be on the hunt for a good Goat! :).
Oh, god! You need to up your game in feta cheese, America.
goat cheese makes me puke
Greek salad!
I really do like feta cheese and they're good alone but just work so good with small cherry tomatoes.