Feta

Why I love it

It's the bright, briny note that lifts a salad, a bowl of roasted vegetables, a slice of watermelon. A little goes a long way, and it's a cheese I actually reach for.

Buying it

Buy it as a block in brine, not the pre-crumbled tubs — it's creamier and tastes far better. Real Greek feta is made from sheep's (or sheep-and-goat) milk.

Storing it

Keep the block submerged in its brine in the fridge; it'll last weeks. If yours came dry, make a quick brine with water and a little salt to cover it.

Using it

Crumble over salads, roasted vegetables and grain bowls; whip it into a dip; or bake it until soft. Salty enough that you'll want less other salt.

A little nutrition

Lower in fat and calories than many cheeses, with protein and calcium — and because it's so flavorful, a small amount satisfies.