Traditional, rindless, fresh (Brined) cheese of Greek
origin, made with cow’s, goat’s and/or sheep’s milk.
Feta is pure white, smooth and solid but crumbly, with some fissures. It has a sharp, tangy, salty flavour that grows stronger over time. Feta has a salty, complex aroma.
Feta tends to melt quickly making it excellent pastry fillings. It can be cut into cubes and slices for eating out of hand.
Robust tasting, feta is delightful in the most varied
dishes: in a shrimp casserole, with spinach in filo
pastry, in gazpacho, on pizzas, with roasted vegetables,
between two slices of foccacia, in a panini, in an omelet,
etc. Also try it with anchovies, tomatoes, Calamata
olives, herb flavoured foccacia or as a topping on fresh
salads such as Greek salad prepared when tomatoes are
perfectly ripe, lettuce is crunchy and vegetable market
stalls overflow with cucumbers and bell peppers.
Try feta with Pinot Noir, Lemberger, Marechal Foch, semi-dry Riesling, Gewürztraminer, Ignores, or Cayuga wines.
Available in regular, light, crumbled, Greek, Persian, Macedonian and Goat varieties.
