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Feta was first made in Greece from sheep's or goat's milk. In Wisconsin, producers make Feta from Cow's milk. Cheesemakers refer to Feta as "pickled," because, after formation, it is packed in brine (salt and water). The brine preserves the cheese so that it keeps longer than most fresh cheeses. Learn more at www.wisconsincheese.com
Cows milk, cultures, salt.