Feta: surely the most well-known cheese from Greece. Its tradition has remained over thousands of years. The milk used in making this Mt Vikos Feta is a blend of milk from free-ranging sheep and goats grazing on hillsides, eating wild grasses, herbs, wildflowers, and local vegetation. These animals don't get antibiotics or hormones. Shepherds who tend the herds milk the animal too. The fresh milk is brought to the dairy where it is pasteurized and made into cheese the very next day.
Pure white in color, this feta is matured in brine, enhancing its deliciousness: a flavor that can be described as creamy, slightly tangy, and clean like fresh milk. Bold and crumbly, this is exactly what want in a high quality feta.
Enjoy this premium feta in a traditional quiche, frittata or over eggs. Why not try stuffing into a squash blossom and deep frying for a great appetizer or garnish. Feta can also been enjoyed drizzled with olive oil and garnished with fresh oregano.
Ingredients:pasteurized sheep and goat's milk, sea salt, bacterial culture, microbial rennet.