Goats’ Milk Feta

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 Creamery co-founders 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.

Product Details

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