 The natural bounty of Greece has nourished entire civilizations throughout the ages. Include Allison Hooper and Bob Reese among those inspired by the country’s culinary tradition. At a cheese conference in Greece, the Vermont Butter & Cheese cofounders experienced the distinctive sheep and goats’ milk feta cheese that graces the best Mediterranean cuisine. Unlike the feta typically available to consumers Stateside, authentic Greek feta is soft and easy to slice, and most often served in large slices on a fresh salad with olives.
Vermont Feta is crafted in the Greek style – soft, fresh, and flavorful. By reducing the salt content of the brine, the fresh goats’ milk flavor is enhanced, adding a touch of innovation to a time-honored recipe.
Milk Type: |
Goat |
Shelf
Life: |
120 days in brine |
Rennet: |
Microbial (non-animal) |
Ingredients:
|
Pasteurized goats’
milk, culture, enzymes, brine (water, salt) |
Butterfat: |
21% |
Key
Features: |
- |
Made in the traditional
Greek style
|
| - |
Lower salt brine enhances mild, fresh
goats’ milk flavor |
| - |
Slices well and can be crumbled |
Serving
Suggestions: |
- |
Slice into triangles and place on
salads |
| - |
Crumble over entrées |
| - |
Use in Mediterranean dishes |
| - |
Combine with spinach and olives in omelets
and fritattas |
| - |
Toss with olives, cucumbers, artichoke
hearts, and tomatoes for a simple, delicious Greek salad |
| |
|
|
|
|
