Tangy, salty sheep's milk feta, equally at home crumbled or cubed.
Brined sheep's milk feta, bright and tangy with a firm, crumbly white paste. Ships to 48 states.
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Essex Feta is a brined sheep's milk feta, the bright, tangy, salty cheese at the center of so much Greek cooking. The paste is clean white and firm, breaking into crumbles under the fork or holding its shape in a slab straight out of the brine. The flavor leads with a sharp lactic tang and a steady salinity from the cure, with a fresh sheep's-milk richness underneath that keeps it from going one-note. Firm enough to cube or crumble, it holds up whether it goes into a baked dish or comes straight to the table.
Semi-soft and crumbly, breaks cleanly under the knife into wet, chalky shards with a moist, brined paste that holds together when pressed.
Bright sheep's milk tang up front, salty through the middle, with a clean lactic pull that reads bold without going barnyardy.
Salt and lactic tang hold on the palate through the mid-finish, then taper into a clean, milky close.
Very milky and yogurty, with that fresh sheep's milk cream note that defines real Greek feta from Lesbos.
No real nutty register here, this is a fresh-brined cheese, not an aged one.
A faint grassy, herbal note from the Lesbos pasture comes through under the brine, but earthiness is not the headline.
A small saline bite on the back of the palate from the brine, no peppery heat.
None rind
Feta stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Bright Greek whites and a dry rosé cut through the salt and lift the lactic tang, while a crisp Assyrtiko echoes the island terroir.
The salt and lactic tang ask for sweet, juicy produce and a drizzle of grassy olive oil; honey rounds the brine without burying the milk note.
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Hand-cut to order the day it ships.
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