I’m not going to bang on about this but I just want to encourage you to try baking feta, if you haven’t already. You’ll get some lovely chewy burnished edge bits and the warm centre stays firm, yet acquires an endearing wobble. I’d suggest eating it with some good flatbread and perhaps some olives. And maybe tabbouleh. And perhaps baba ganoush.
Get yourself a block of feta and put it in a small roasting tin. Add some robust herbs of your choice (I used thyme) and drizzle with olive oil. Add some pepper. Stick it in the oven at about 200C for 15 minutes. It should be golden at the edges and wobbly in the middle.