Fetta in Brine (with olives)

Made with cow milk.

Process – Fresh cheese curds stirred and ladled into moulds, drained and then brined. Olives added.

Flavour Profile – Tangy, creamy, salty, tad crumbly, does not melt easily

Serving suggestions – Great in salads, omelettes. Can be whipped to make dips or baked in pastas.
Goes very well in Greek/ /Turkish recipes. A Mediterranean style pizza along with some mozzarella is
a hit

Pairing – Dry white wines