Greek Fètta (Goat & Sheep Milk)
Slow fermented in brine for over 3 week and made with a blend of sheep and goat milk, the salty, creamy, crumbly cheese is a crowd pleaser.
- Unit size: 150 grams
- Best before: 60 days
- Rennet: Microbial/ Vegetarian
How to Enjoy: Fold a Methi Thepla into a cone, stuff the cavities with a mixture of Feta, chunky Tomatoes & Mint.
Wine Pairing: Pinot Grigio
NUTRITIONAL INFORMATION PER 100 g
|TOTAL FAT||25.4 g|