クリーミーフェタ

The texture is just right—creamy enough to spread but firm enough to cube for salads. I crumbled it over a Greek salad last night and the mild tang was perfect without being overpowering.

I tried cubes of this feta in a simple baked pasta dish last night, and the way it softened without turning greasy was impressive. The texture is just the right balance of creamy and crumbly.

Crumble this over a Greek salad and it instantly tastes like something from a seaside taverna. The tang is noticeable but gentle, not that sharp bite you get from a lot of supermarket feta.