Goats’ Milk Feta
The natural bounty of Greece has nourished entire civilizations throughout the ages. Include Allison Hooper and Bob Reese among those awed by the country’s culinary tradition. At a cheese conference, Allison and Bob experienced the distinctive sheep and goats’ milk feta cheese that graces the best Mediterranean cuisine and decided to bring the recipe back to Vermont.
VBCC’s Feta, made with fresh goats’ milk from family farms, is crafted in the Greek style for a soft, fresh, and flavorful cheese. A reduced salt content of the brine and the use of 100% fresh goats’ milk add a touch of innovation. Crumbled or sliced, feta can be use on mesclun mix salad, flatbread, or as the key ingredient for Greek spanikopita.
Feta 6 lb. (in brine)
Foodservice bucket for use in the kitchen or repack for retail.
Cut for repack. Stickers available upon request.
- Keep Feta submerged in brine to maximize the 6 month shelf-life
- Once removed from the brine the feta will keep for 7 days wrapped in plastic