Feta has a tangy, rich and slightly salty flavour.
The more aged it is is the more 'peppery' and hard it becomes.
Feta made mostly with sheep’s milk will have a more rich buttery flavour, while goat cheese makes the cheese harder and milder in flavour.
This product is naturally smoked.
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Aged for 12 months, this Manchego develops a firm, crumbly texture with a golden-ivory hue, featuring crystalline specks that enhance its deep umami richness. The flavour is robust and...
Aged for 10 to 30 days, Selles-sur-Cher develops a dense yet creamy interior, beneath its signature thin layer of natural ash. This ageing process enhances the cheese’s mild, slightly nutty flavour...
Maida Vale incorporates a 'washed-curd' method, whereby during the make, some of the whey is removed and replaced with water. This results in a less acidic cheese which is milder in flavour than a...
Creamy, sweet, herbaceous and mild, Yorkshire Blue is an ideal introduction to blue cheese. With age, the flavour deepens and becomes more complex without compromising the mellow creaminess....
Aged for a minimum of 10 weeks, Emmental de Savoie develops a firm yet supple texture, with its signature large, round holes (or 'eyes'), formed naturally during the ageing process. Its flavour is...
During maturation, Manchego forms its characteristic herringbone-patterned rind, a nod to its historic moulding in woven grass baskets. The interior is pale ivory with small, irregular holes,...