While Feta is considered the quintessential Greek cheese, there is a long-standing tradition of making this special sheep’s milk cheese in France. French Fetas are brined and aged in the same caves as the famous Roquefort Cheese, yielding a Feta with a mild Blue Cheese aftertaste.
"For Valbreso French Feta Cheese, we use high-quality milk from the Lacaune breed of sheep that graze on the lush plateaus surrounding Roquefort-sur-Soulzon."
The result is a milder and creamier cheese than a traditional Feta with a subtle tang and saltiness. Less briny and less crumbly than Greek or Bulgarian Feta.
Makes a great creamy whipped feta ! Excellent with roasted cauliflower, carrots or potatoes.
A rich source of probiotics, calcium, and protein, French Feta is also one of the lowest-fat cheeses.
