I was getting Bulgarian “feta” there, and I noticed that they have a French version made with sheep’s milk. It’s a lot better, and costs about the same.
The French feta will be “softer” than the Bulgarian feta. I’ve found both Bulgarian feta and yogurt to have much more of a bite than any other fetas or yogurts.
I think the Bulgarian is made with cow’s milk. The French sheep’s milk feta tastes much more like the Greek (Greek, also made with sheep’s milk, is about twice the price).
The “basic” chili crisp sticks with lip-tingling, Sichuan flavors, while the seasonal Main Squeeze pairs lemongrass and galangal with lemon drop peppers from Triple T farms and locally sourced Meyer lemons. The peppers and alliums that add piquancy and umami to the sauces come from local farms — some of them run by Asian American growers like Scott Chang-Fleeman and Kristyn Leach — which gives the whole enterprise the same terroir-driven cred as a great bottle of wine. And much like a winery, there’s a club for this, too.
Hei Ma. Find online, at local retailers, or at the Sunday Sebastopol Farmers Market.
Momo Chang writes about 2 new northern Chinese restaurants near Cal in Berkeley and other new spots in the East Bay.
excerpts from Nosh:
DH Noodles and Grill
DH Noodles and Grill serves Chinese regional dishes such as Lanzhou handpulled noodles, “da pan ji” (big plate chicken), spicy cumin lamb, and a variety of other Northwestern Chinese classics. DH Noodles and Grill, 2475 Telegraph Ave., Berkeley
Dumpling Day
A new dumpling spot opened in Berkeley. The menu features pan fried mini dumplings and xiao long bao (soup dumplings). Beyond dumplings, the menu is extensive, including mala soups, smoked chicken, and noodle soups. Dumpling Day, 2115 Kittredge St., Berkeley