Grass-fed takes on a whole other dimension here in Epirus, Greece's untrammeled northwestern mainland, where sheep and goats graze in the lush green mountains. Here, Diane follows the country's best-known cheese, feta, from its artisanal roots to modern state-of-the-art production. She explores a range of other sheep and goat milk cheeses that are new to most Americans. Diane visits a shepherd in the villages called Zagorohoria and makes farmhouse cheeses with a local friend, Vassilis Paparounas.... [see more] Back in the kitchen, Diane whips up a fiery feta and hot pepper spread, bakes pork with vegetables and two cheeses in paper, and grills an easy cheese dessert paired with Greek figs and honey. Experience the wonderful world of Greek cheeses and learn how to use them to create an irresistibly cheesy menu. Feta firePork exohico with kefalotyri cubesGrilled manouri cheese with figs and honey
Hosted by chef, cookbook author and restaurateur Diane Kochilas, the 13-part culinary series MY GREEK TABLE WITH DIANE KOCHILAS celebrates Greek history and culture through food. In the series, Diane travels throughout Greece and its surrounding islands where she showcases many of the foods that Greece is known for (olive oil, feta, honey, yogurt and more), while giving a snapshot of the country's traditions. Then Diane heads back to her kitchen to whip up simple home-cooked meals using the ingredients she highlights in each episode, offering tips on how to cook and pair them in a traditional Greek meal.