How to Serve:
- toss in salads
- top on pizza with tomatoes
- sprinkle on mashed potatoes
- skew with tropical fruits
- spread on a baguette
- stuff on or cook with veggies
- add in dips or sauces
- blend with omelets or pasta
Wine pairing: Pinot Noir, Sauvignon Blanc
Cheese and fruit platter: fresh watermelon, roasted red peppers, nuts
Cheeseboard: Brie - Feta - Black Jack Cheddar
100 g cucumber
100 g tomatoes
100 g green bell pepper
60 g Greek-style feta cheese
4 black olives
1 tsp oregano
Salt and pepper
Cut the veggies and cheese into small cubes and toss in a salad bowl.
Mix in the juice of one lemon.
Season with the spices, blend well.
Serve and enjoy!
Pasteurized sheep's milk (min. 70%), pasteurized goạt's milk (max. 30%), salt, rennet, cultures, calcium chloride..
*Allergen information: contains milk
Relatively low in calories in comparison to other cheeses. A good source of calcium, B vitamins, and phosphorous. It supports bone health and with the presence of probiotics, it supports gut health as well.
Storage: Store in a chiller, keep refrigerated at or below 4ºC.
Put cheese in a sealed container or the corner of a small zipper-lock bag. Pour in a little bit of olive oil or brine to cover the sides. Place in the refrigerator.
Shelf life: 5-7 days once opened, 1-2 weeks more in the refrigerator when properly stored at or below 4 °C, 6 months unopened in the freezer.