Tangy, crumbly, salty feta is one of our favorite cheeses. It’s great sprinkled on salads, whipped into dips, or stuffed in everything from burger patties to pitas. But here's the thing: if you’re buying feta precrumbled, you’re doing it wrong.
How do we know this? We compared different feta styles (firm, tangy Greek; creamier, less salty Bulgarian; and milder French) and found that the real difference lies in whether the stuff is precrumbled or one big block packed in brine. The ones packed in brine were moister, milkier, and way more flavorful. Bonus: You can use the brine as a base for salad dressings.
Here's an easy way to upgrade your feta: Cube or crumble your feta, then toss with EVOO, crushed red pepper, and lemon zest. Use it as a salad topper, or serve with toasts for an easy app.
Read next: 12 Feta Recipes We Can't Get Enough Of