I'm trying to make these Greek salads and I can't figure out the feta cheese part of it.
Those are from two restaurants I frequent. How do I get feta cheese that is soft like the stuff in my pics? I bought some feta cheese at the supermarket and the stuff that comes in the brine is just a harder texture while the stuff from the restaurant is much softer. I'm either buying the wrong stuff or there's some prep to the feta that I'm unaware of. Can anyone point me in the right direction?
bon appetit
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