Kris lloyd -Feta
Our Persian Feta is set overnight in a traditional lactic set, not unlike yoghurt. The Feta is drained quickly, once drained it is rolled in local Lemon Myrtle, lightly seasoned with salt and left to age for 12 or so days, after which we carefully portion the cheese by hand. Each jar has a lemon myrtle and seasonal herbs added to the cheese before we fill with a blend of vegetable and Coriole Vineyards olive oil.
The Persian Feta is set overnight in a traditional lactic set, not unlike yoghurt. The Feta is drained quickly, once drained it is lightly seasoned with salt and left to age for 12 or so days, after which we carefully portion the cheese by hand. Each jar has a fresh local thyme and peppercorns added to the cheese before we fill with a blend of vegetable and Coriole Vineyards olive oil.
Our Persian Feta is set overnight in a traditional lactic set, not unlike yoghurt. The Feta is drained quickly, once drained it is rolled in local Lemon Myrtle, lightly seasoned with salt and left to age for 12 or so days, after which we carefully portion the cheese by hand. Each jar has a lemon myrtle and seasonal herbs added to the cheese before we fill with a blend of vegetable and Coriole Vineyards olive oil.
The Persian Feta is set overnight in a traditional lactic set, not unlike yoghurt. The Feta is drained quickly, once drained it is lightly seasoned with salt and left to age for 12 or so days, after which we carefully portion the cheese by hand. Each jar has a fresh local thyme and peppercorns added to the cheese before we fill with a blend of vegetable and Coriole Vineyards olive oil.
Original: $10.16
-65%$10.16
$3.56Description
Our Persian Feta is set overnight in a traditional lactic set, not unlike yoghurt. The Feta is drained quickly, once drained it is rolled in local Lemon Myrtle, lightly seasoned with salt and left to age for 12 or so days, after which we carefully portion the cheese by hand. Each jar has a lemon myrtle and seasonal herbs added to the cheese before we fill with a blend of vegetable and Coriole Vineyards olive oil.
The Persian Feta is set overnight in a traditional lactic set, not unlike yoghurt. The Feta is drained quickly, once drained it is lightly seasoned with salt and left to age for 12 or so days, after which we carefully portion the cheese by hand. Each jar has a fresh local thyme and peppercorns added to the cheese before we fill with a blend of vegetable and Coriole Vineyards olive oil.
