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 omelettes or pastas
Wine pairing: Pinot Noir, Sauvignon Blanc
Cheese and fruit platter: fresh watermelon, roasted red peppers, nuts
Cheese board: Brie - Feta - Black Jack Cheddar
Recipe Suggestion:
Greek-Style Salad
Ingredients
100 g cucumber
100 g tomatoes
100 g green bell pepper
60 g Greek-style feta cheese
4 black olives
1 onion
1 lemon
1 tsp oregano
Salt and pepper
Directions
Cut the veggies and cheese in 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 cow's milk, salt, lactic culture, microbial rennet.
*Allergen information: contains milk
Health Benefits:
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: Keep refrigerated at +2 to +8 ºC.
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: maximum 3 days upon opening and kept in the refrigerator at +2 to +8 ºC.
2-3 months unopened and kept in the refrigerator at +2 to +8 ºC.
