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Not All Feta Created Equal

At Shepherd Gourmet Dairy, Inc., we make Feta from both sheep and goat milk, and both are equally delicious. We also make a goat/cow’s-milk blend for those who prefer a milder flavour. Finally, we make bulk crumbled cow’s-milk Feta for bakeries and food processors.

 

Whichever Feta you choose, you’re sure to enjoy its fresh, tangy taste.

For more about the fascinating European feta trade wars, see “Truth Lies and Feta,” Epikouria Magazine, 2006.

Sheep Milk Feta:

This semi-soft brined cheese is made with fresh local sheep’s milk – the secret to authentic Greek-style Feta. Its smooth texture and fresh, sweet taste make this Feta equal to or better than any variety imported from France or Greece.

Ingredients: Pasteurized sheep milk, pasteurized goat milk, bacterial culture, salt, microbial enzyme, calcium chloride. (Calcium chloride is a natural salt solution, used for many brined cheeses.)

Goat-Milk Feta:

This Feta is made of fresh local goat’s milk. It has a slightly tangier, sharper taste than the sheep-milk Feta, and is perfect for hors d’oeuvres plates, salads and seafood dishes.

Ingredients: Pasteurized goat milk, bacterial culture, salt, microbial enzyme, calcium chloride. (Calcium chloride is a natural salt solution, used for many brined cheeses.)

Cow’s-Milk Blend Fetas:

For those who prefer the milder taste of cow’s milk, we’ve created this new-world Feta. Extensive research has gone into making this product as fresh-tasting and creamy as our other Fetas.

Ingredients: Pasteurized milk, milk products, sheep or goat milk, bacterial culture, salt, rennet, calcium chloride. (Calcium chloride is a natural salt solution, used for many brined cheeses.)

Bulk Crumbled Cow’s-Milk Blend Feta

Our cow-milk-blend Feta, crumbled and bulk-packaged in bags. An excellent choice for restaurants and grocery stores offering ready-to-eat salads and entrees.

Ingredients: Pasteurized milk and/or milk ingredients, bacterial culture, microbial enzyme, calcium chloride, salt, cellulose, natamycin.