This creamy, mouthwatering cheese has a long history on the Balkan Peninsula, where it has been featured in Greek cuisine for centuries. We craft our goat milk feta in the classic Mediterranean style, gently cutting the curd and forming it into blocks by hand. Then we finish it in a salt-water brine before aging it for at least 6 months. This versatile cheese is perfect crumbled over salads, baked in pastries, or served as a table cheese drizzled with olive oil and a little freshly cracked pepper.
Awards: Gold Medal, California State Fair 2016