Smoked Feta Oregano
Greek feta is marinated with olive oil, oregano, and chili flakes, then cold-smoked over olive wood. The salty, crumbly cheese absorbs the Mediterranean smoke note beautifully, becoming a versatile ingredient for salads, pasta, or antipasto. The combination of herbs and smoke is reminiscent of Greek summer evenings.
Ingredients(for 1 kg)
Instructions
Marinade & Preparation
45 minutesDrain feta on paper towels for 30 minutes. Stir together olive oil, oregano, chili flakes, garlic, and lemon zest to form a marinade. Brush feta all over and allow to marinate briefly.
Drying
30 minutesPlace the marinated feta on a rack and allow to dry at room temperature for 30 minutes until the surface appears slightly tacky. This significantly promotes smoke absorption.
Cold Smoking
3-4 hoursPlace feta on a fine mesh rack in the cold smoker. Ignite olive wood and beech chips and smoke at 15-18 °C for 3-4 hours. Turn once after 2 hours.
Marinating & Storage
24 hoursPlace the smoked feta in a clean jar, cover with olive oil, and add additional herbs and garlic if desired. Allow to steep in the refrigerator for at least 24 hours. Keeps for up to 2 weeks this way.
Pro Tip
Smoke feta in larger blocks as its salt content makes it slightly more stable than soft cheeses. Nevertheless, ensure a stable surface – best to use a fine mesh rack or perforated mat.
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