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!

ORIGIN

Greece

MILK TYPE

Sheep & Goat

RAW MILK OR PASTEURIZED?

Pasteurized

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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SUBSTITUTES

Ricotta

INGREDIENTS

Pasteurized sheep milk, pasteurized goat milk, salt, bacterial culture, microbial rennet