Cheese - Feta Greek
DESCRIPTION
This soft, white delicacy has been traditionally made from sheep's milk for thousands of years. Soaked in a salty brine, its' crumbly texture makes it equally suitable for the table or cooking. With a slightly sour tang and lower fat content then most cheeses, it makes for an excellent, light summer treat. To learn more about feta cheese click here!
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ORIGIN
Greece
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MILK TYPE
Sheep & Goat
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RAW MILK OR PASTEURIZED?
Pasteurized
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STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
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PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Moliterno Pecorino and Garrotxa
- By Origin - Kasseri and Halloumi
- Pairings - pitted green olives, extra virgin olive oil, sourdough bread and a slice of pressed fig cake.
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SUBSTITUTES
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INGREDIENTS
Pasteurized sheep milk, pasteurized goat milk, salt, bacterial culture, microbial rennet
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Cheese - Feta Greek
Cheese - Feta Greek
DESCRIPTION
This soft, white delicacy has been traditionally made from sheep's milk for thousands of years. Soaked in a salty brine, its' crumbly texture makes it equally suitable for the table or cooking. With a slightly sour tang and lower fat content then most cheeses, it makes for an excellent, light summer treat. To learn more about feta cheese click here!
Â
ORIGIN
Greece
Â
MILK TYPE
Sheep & Goat
Â
RAW MILK OR PASTEURIZED?
Pasteurized
Â
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
Â
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Moliterno Pecorino and Garrotxa
- By Origin - Kasseri and Halloumi
- Pairings - pitted green olives, extra virgin olive oil, sourdough bread and a slice of pressed fig cake.
Â
SUBSTITUTES
Â
INGREDIENTS
Pasteurized sheep milk, pasteurized goat milk, salt, bacterial culture, microbial rennet
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
DESCRIPTION
This soft, white delicacy has been traditionally made from sheep's milk for thousands of years. Soaked in a salty brine, its' crumbly texture makes it equally suitable for the table or cooking. With a slightly sour tang and lower fat content then most cheeses, it makes for an excellent, light summer treat. To learn more about feta cheese click here!
Â
ORIGIN
Greece
Â
MILK TYPE
Sheep & Goat
Â
RAW MILK OR PASTEURIZED?
Pasteurized
Â
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
Â
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Moliterno Pecorino and Garrotxa
- By Origin - Kasseri and Halloumi
- Pairings - pitted green olives, extra virgin olive oil, sourdough bread and a slice of pressed fig cake.
Â
SUBSTITUTES
Â
INGREDIENTS
Pasteurized sheep milk, pasteurized goat milk, salt, bacterial culture, microbial rennet
