This Smooth, Tasty Whipped Feta is Made with Lesbian Sheep’s Milk from Greece
Words: Jenn Rice | @jennricewrites
Photos & Recipe: Stacey Sprenz | @ssprenzphoto
Editor: Michelle Webb | @cheeseshopnc
Photos and recipe by Stacey Sprenz.
Under the Tuscan summer sun, my friend Caroline and I were so hot and exhausted by lunchtime that we craved cold things—pasta salads, dips, anything refreshing. We had whipped sheep’s ricotta from the neighbor’s farm, and whipped feta, both on weekly rotation. Toss in some luscious Tuscan olive oil, a little zest, mascarpone or yogurt, and whatever herbs we grabbed from the garden—and it was easy, fresh, and downright delicious.
Fast forward to Durham, where Stacey is the queen of effortless, mouthwatering recipes that explode with flavor. Case in point: her whipped feta with grilled vegetables and crispy chickpeas. I had always treated whipped feta as a dip to inhale with crackers, pita, or veggies. Whipped feta, my friends, is the unsung hero of the cheese world. And once you’ve tasted great feta, you’ll understand why it should be a fridge staple. Stacey showed me that feta can be more than just a snack—here, it’s a meal or an elevated snack. The crispy chickpeas make this recipe a complete meal on its own, but lemme tell you how good it is with grilled steak or chicken kebabs. Total game changer.
Her advice? Don’t stress the exact recipe—tweak it, play with it, use what’s in your kitchen. Whipped feta is versatile like that. And while fall is creeping closer, I can close my eyes, take a bite, and immediately feel like I’m back by the Aegean Sea when I taste this. She always serves it family style, on a large, chic platter, hitting all the marks for the perfect dinner party aesthetic (and taste).
Yes, There Are Lesbian Sheep in Greece
(And They Make the Best Feta)
Michelle picked Essex Feta as it’s the real deal, noting that only 2% of feta cheese in the U.S. comes from Greece — this is one of them and it’s hand-selected by Essex Street in New York. It’s made from hand-milked Lesbian sheep (yes, that’s a real breed) on the sun-drenched hills of Lesbos, Greece. Aged for at least four months, it’s snowy white with a tender, pillowy texture (perfect for whipping). Tastewise it’s clean, bright, and briny with a hint of citrus and grass. You can practically taste the wild herbs those lesbian sheep graze on.
If you’re not buying Essex Feta directly from The Cheese Shop (assuming you don’t live in the Triangle!!) look for a Greek feta stored in brine. It makes the cheese last longer and keeps it creamy.
Lesbos, Greece, has been a pilgrimage spot for Sapphics (an umbrella term that refers to women who are attracted to women) since the 1970s, with many now calling the island home. These queer elders live in stone sheep sheds they’ve transformed into stunning homes. The new generation of young queers is finding their way here too, and it’s all part of the magic of Lesbos.
Back to the cheese. Essex St. Feta is sourced from M. Tastanis, a third-generation producer who works with local shepherds in the village. These shepherds provide milk from their Lesbian breed sheep, which graze on wild herbs and flowers near the Aegean Sea. The sun-drenched flavor is real, and you can taste it in every bite.
Photos and recipe by Stacey Sprenz
A Quick Feta PSA
If you’ve been buying crumbled feta on Instacart, it’s time for an intervention. I used to sprinkle that stuff on everything—including my Suddenly Salad from a box, which made me feel like I was the coolest person ever. It was a moment. But here’s the truth: that crumbly feta isn’t real feta. It’s dry, bland, and not worth your time. Instead, look for real Greek feta. It should say “Greek feta,” be produced in Greece, and have at least 70% sheep’s milk. Sheep's milk gives it that creamy, spreadable texture that works wonders in both cold and hot dishes.
Real feta comes in blocks, stored in brine, which keeps it fresh and tangy. It’s firm yet somehow melts in your mouth and this is always the rule of thumb for a good feta. Always check for the “Protected Designation of Origin” (PDO) certification, which guarantees authenticity. And remember: skip the extra salt when cooking with feta. Feta’s already got you covered.
FYI: If you’re feeling fancy, you can make your brine: 4 tbsp kosher salt or 3 tbsp sea salt per quart of water.
Pro tip: Listen to Devo’s “Whip It” when making this recipe.
Recipe
Whipped Feta with Grilled Vegetables & Crispy Chickpeas
makes 4-8 servings
Ingredients
8 oz. Essex Feta (available at The Cheese Shop or any feta in brine)
3 oz. heavy whipping cream
1 15 oz. can of garbanzo beans, drained
1 medium zucchini
1 large red bell pepper
1 small red onion
1 small eggplant
2 tsp ground cumin, divided
1 1/2 tsp salt, divided
1 tsp ground coriander
1/2 tsp smoked paprika
1/2 tsp garlic powder
1 Tbs fresh squeezed lemon juice
4 Tbs olive oil, divided
Zest of one lemon
1 tsp Aleppo pepper
Chopped herbs: basil, dill, parsley, mint
Extra olive oil for drizzle
Instructions
Make the crispy chickpeas: Heat 2 Tbs olive oil in a skillet over medium heat. Add chickpeas. Fry in the oil, shaking pan back and forth occasionally, for about 10-12 minutes or until crispy. Place in a bowl and sprinkle with 1 tsp ground cumin, 1 tsp Aleppo pepper, 1/2 tsp salt, and the lemon zest. Toss to coat and set aside.
Make the grilled veggies: Chop the vegetables into bite sized pieces and place in a large bowl. Add 2 Tbs olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Toss to coat the vegetables then place them on skewers and grill on indirect heat (medium) for 7 minutes. Turn the skewers and grill for 7-10 more minutes or until the vegetables are tender and have a slight char. Remove the vegetables from the skewers and place in a bowl. Set aside.
Make the whipped feta: Crumble the feta into a food processor. Pulse on high 3 times to break up the cheese. Add the heavy cream and process on low until the mixture is creamy. About 30 seconds.
Assemble: Spoon the whipped feta onto the middle of a large platter. Using the back of a large spoon, spread the whipped feta in a circle starting from the middle of the platter. Spoon the grilled vegetables onto the feta. Add the crispy chickpeas. Squeeze the juice of half of a lemon onto the vegetables. Drizzle with olive oil and top with chopped herbs.
Serve as a side with grilled meats or as a main dish with grilled pita.
