Crumbled Feta


In Wisconsin, producers make Feta from cow milk. Cheesemakers refer to Feta as “pickled” because after formation, it is packed in brine (salt and water) which produces a tart and salty flavor and gives the cheese a crumbly, moist texture.
The brine preserves the cheese for approximately 6 months longer than most fresh cheeses.

Chalk white

Firm, crumbly

Tart, salty

Serving Suggestions:
Make a Greek pizza with red and green peppers, tomatoes, calamata olives and crumbled Feta cheese. Add diced or shredded Mozzarella with the Feta for a cheesier pizza. Toss cooked shrimp and pasta with Feta, Cottage Cheese, green onion, tomatoes, oregano and pepper. Vary the salad by using flavored Feta.

Goes Well With:
Pinot Noir, Sauvignon Blanc, Pinot Gris, Riesling, Beaujolais, pita or tortilla, olives, vegetables, fruit, seafood

8 oz.


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