There is a lovely cheese and wine estate just outside of Paarl and I used to visit there quite often before business became busy, and I ran out of time. Fairview estate is well known for their goats, and so of course when I first bought feta from them, I chose the goats milk feta. I took it home and had a taste – and it was sour. Off I went, the following week, with my feta to tell them it was off. The young lady was most helpful and tasted the product. She then gave me some very fresh feta to taste, and lo and behold, it was the goats milk and my palate clashing, and not the state of the freshness of the cheese in question. I have since then not had any goats milk cheese as I don’t enjoy the sour taste, but I do love feta. I choose Danish feta when I can find it, but regardless, I make sure I get cow’s milk feta. The Danish feta is smoother, and in this recipe, perfect as it melts.
- 4 rashers bacon, sliced
- 15g butter
- 50g mushrooms, sliced
- 1 garlic clove, crushed
- 2.5mls dried thyme
- 45mls cream
- 10g feta
- freshly ground black pepper to season
- while your pasta is cooking, cook the bacon in a dry pan
- add the butter and when it has melted add the mushrooms
- when the mushrooms are soft add the thyme and the cream
- as soon as the cream is warm, add the feta and allow it to melt
- season with black pepper
- toss the pasta through the sauce and serve
Click on the links for conversions and notes.