Organic Feta (Imported Greek)

This product has to be refrigerated, only purchase it for local pickup, local delivery or fixed freight shipping.

Our organic imported greek feta is made from 100% organic sheep and goat milk that is collected from small organic milk producers in southern Greece. It has the classic feta cheese taste and is suitable for a variety of dishes. Gluten free. No sulphites.

In Greece, feta cheese is often served with a drizzle of extra virgin olive oil and oregano, accompanied with bread. Feta can be used as a table cheese or crumbled on Greek salads, omelettes and pizzas. It is also popular in baking, notably in fillo-based dishes such as spanakopita (spinach pie) and tiropita (cheese pie).

Feta cheese is very tangy, so it makes a great salty accompaniment to light red wines such as a Pinot Noir or Beaujolais. For white aficionados, fruity wines such as a Chardonnay or a Pinot Blanc also pair well with Feta. Suggested beer pairing includes light ale or wheat beer.

To fully experience feta's rich, tangy flavour and creamy texture, remove the cheese from its brine solution and let sit for 30 minutes to come to room temperature before serving.

Are any of your Feta cheese products pasteurized?

• Yes. All of our feta cheese is made from pasteurized milk.

How long is it safe to keep Feta cheese?

• Feta cheese has a shelf life of 12 months from the date of packaging. It must be completely covered/submerged in brine to retain its freshness. Exposure to air will cause the cheese to dry out. The salt of the brine acts as a preservative for the cheese which is why the cheese can be kept for such a long time.

What is the difference between sheep's milk, goat's milk and cow's milk?

• Sheep's milk, goat's milk, and cow's milk are all slightly different to one another. Sheep's milk has a higher fat content (6% -7%) versus cow's milk at 3.5 % and goat's milk (3.7%). Sheep's milk has a protein content of approximately 5.4% and it has a higher percentage of fat solids compared to cow and goat milk, which is why it lends itself beautifully to making cheese. Sheep's milk and goat's milk have a higher percentage of short chain fatty acids than in cow's milk. These shorter chains are digested faster and easier than the longer chain fatty acids. It is reported that lactose intolerant people have an easier time digesting sheep's and goat's milk versus cow's milk.