Country of Origin: Canada
Milk-type: Pasteurized Cow’s Milk
Get a taste of the Ancient World! Feta is manufactured using cheesemaking processes first described as far back as the 8th Century BCE in Ancient Greece, although the techniques employed likely date back to pre-History. Nowadays: the popularity of Feta has spread from the Meditteranean and it is now manufactured worldwide. Canadian Feta cheeses like this are often made from Cow’s milk, as opposed to the more traditional use of Goat’s or Sheep’s milk, so as to better suit local tastes.
Feta is a soft, white, brined cheese with neither holes nor rind. It falls apart easily and has a creamy mouthfeel, and an aroma not unlike yogurt. The flavour is pleasantly tangy, and of course decidedly salty. Feta is, in North America, most popularly used in salads; it softens, rather than melting, but is still used in a number of cooked dishes—including traditional Meditteranean cuisine such as spanakopita, or as a pizza topping. Feta pairs especially well with bright, robust flavours that can compete with its salty character; serve with olives, pickled Armenian melon, tangy raw red onions or green peppers, capers, and flatbread with hummus or harissa.
Beverage Pairings: Serve with light and fruity red wines, especially Beaujolais or Pinot Noir; your favourite fruit juice, or with sparkling water.