The kind with one “T”
Aphrodite Feta is a soft cheese selected by Will Studd. It is hand-made by artisans in the hills of Northern Greece using 70% sheep’s and 30% goat’s milk.
Since ancestral times, local herders have allowed their animals to roam freely around the hills and forage for food. As a result, their milk is truly representative of the local terroir.
Aged in Beechwood barrels
The cheesemakers cut and drain the fresh curds before packing them under whey in traditional Beechwood barrels. Moreover, the barrels allow an exchange of oxygen while the cheese ferments. Furthermore, the natural flora living in the wooden planks impart a yeasty aroma to the cheese.
In total, the feta will mature for 3 months in the barrel before being ready for consumption. The end result is a creamy cheese with a delicately savoury and playfully peppery flavour.
After the cheese is removed, each barrel has to be pulled apart plank by plank, washed and put back together by a professional cooper.
How to serve Aphrodite Feta
Leave the feta in brine until serving. This will ensure that it retains its creamy and moist texture.
This delicate crumbly cheese is a stellar addition to a fresh salad. To truly appreciate its subtle flavour and soft, crumbly texture, serve it cold!
