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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 cofounders
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.
| Milk Type: |
Goat |
| Shelf
Life: |
120 days in brine |
| Ingredients:
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Pasteurized goats’
milk, culture, enzymes, brine (water, salt) |
| Butterfat: |
21% |
| Key
Features: |
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Made in the traditional
Greek style
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Lower salt brine enhances mild, fresh
goats’ milk flavor |
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Slices well and can be crumbled |
| Serving
Suggestions: |
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Slice into triangles and place on
salads |
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Crumble over entrées |
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Use in Mediterranean dishes |
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Combine with spinach and olives in omelets
and fritattas |
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Toss with olives, cucumbers, artichoke
hearts, and tomatoes for a simple, delicious Greek salad |
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