Mt. Vikos Traditional Greek Feta

Mt Vikos Feta is made in a small family dairy in central Greece (where Feta making originated) using techniques that are centuries old. The cheese is made from a combination of sheep (80%) and goat (20%) milk. The shepherds who tend the herds do the actual milking and bring fresh milk to the dairy every day. Made only from the milk of free ranging sheep and goats the Feta is produced only during the months when the grasses are the greenest which contributes a naturally sweet flavor to the cheese. The animals are given no antibiotics and no additives or preservatives are ever used in the cheese making. This “traditional” cheese making method includes aging in a brine solution for two months. The result is a firm, slightly crumbly pate with an exceptionally creamy, slightly tangy yet clean “sweet milk” flavor. Feta is a table cheese in Greece often served simply with assorted Greek olives and crusty bread. However Feta is also a superb ingredient cheese commonly used in salads, omelets, savory pies (like the classic Greek appetizer spanikopita), and casseroles. Traditional Greek Feta is often a bit salty because of the time it spends in a brine solution so it is not uncommon to rinse the cheese off with cold water before using – but taste it first – you may enjoy the cheese just as it is right out of the container!