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.

Condiments & Cracker Pairings: Olive Tapenade, Ajwain Honey, Marinated Olives, Sourdough Crackers

Wine Pairing: Pinot Grigio

Nutrition

NUTRITIONAL INFORMATION PER 100 g