Gjirofarm Kackavall Dele Argjiro 1.0lb

100% Greek Pasteurized Sheep’s & Goat’s Milk, Bacterial Culture, Rennet, Salt. Arahova Farms produces the most delicious barrel-aged feta cheese in brine! Arahova Farms feta is aged over 90 days in beechwood barrels for a distinctive taste! Mix it in your salads, add it your favorite dishes or enjoy it on its own! Feta goes great with everything!

A soft, white sheep’s milk cheese with a creamy texture and tangy aftertaste. Sharing similarities to Feta, Telemea is used in salads and in pairings with snacks.

Kasseri is a traditional, Greek-Turkish cheese made from unpasteurised sheep milk with no more than 20% goat`s milk mixed in. It is a springy-textured, white crust, stringy cheese belonging to the pasta filata family like Provolone or Muenster. To obtain the correct texture and flavour, the cheese needs to be matured for a minimum of four months. It is used as a substitute to the famous mozzarella by many American consumers. The cheese also competes against another famous Greek cheese; Feta. Kasseri is preferred by connoisseurs who like full flavoured cheeses. A bite of Kasseri will enrich your palate with exciting salty flavours and pungent odor. But interestingly, it soon leaves behind a sweet aftertaste. This is because of the high use of sheep`s milk. Pale yellow in colour, Kasseri`s mild, palatable, buttery taste makes it an excellent table cheese. It contains a fat content of anywhere between 25% – 45%. When served at room temperature, it can be paired with omelets, sandwiches or used as a pastry cheese.

Our farmer cheese is made by pressing the curd until almost all of the liquid is gone. It’s naturally low in fat, has a mild taste and moist texture, yet it’s dry enough to be sliced. Plus, with just 0.5% lactose per serving, it’s a nice way to enjoy dairy when on a restricted diet._x005F_x000D_n_x005F_x000D_nApprox 3lb

A soft, white cow’s milk cheese with a creamy texture and tangy aftertaste. Sharing similarities to Feta, Telemea is used in salads and in pairings with snacks.

Valbreso feta is a cheese that defies convention. Most people know this crumbly, white, sheep’s milk feta, as a traditionally Greek cheese. However, it can be found all across the mediterranean region – much like olives and olive oils – with different nuances. This particular cheese comes from the South of France, and is made from the milk left over from Roquefort production, that smooth and delicious blue cheese. Valbreso is moist and creamy, with a rich flavor that is well-balanced in salt (unlike most commercial varieties, that are dry and salty), and is milder than most Greek fetas. This is definitely one of those cheese that will make you rethink good old feta! This cheese is great on its own, as a snacking cheese, but can also be used in salads, especially with tomatoes and olive oil. Bring to room temperature before serving. Pair with your favorite white wine blend.