About the Product

This product is originally from Greece, by Dodoni, and each piece is 400g. Since 2002, Feta cheese can only be produced in the mountainous regions of Macedonia, Thrace, Epirus, Thessaly, Sterea Ellada, Peloponnesus, and Mytilini from goat's or ewe's milk. The aroma of marjoram, pine, and thyme is expressed and magnified in the miniscule globules of fat in the milk.

Tasting Notes

Although Feta is firm and has a solid body, it is easy to crumble. The cheese has a very white color, and holds hints of wild herbs and the tang of goat cheese. Both ewe's milk and goats milk have a salty edge, but have overall rich flavors.

How to Enjoy

Feta is eaten with almost every meal in Greece in traditional foods such as Tiropita and Spanakopita, as well as tossed into a fresh Greek salad, with olives, tomatoes, and onions. It does not melt away when cooked or grilled, giving it the flexibility to enhance many dishes.