With a semi-soft, crumbly texture, this Davao goat’s milk cheese is made with fresh milk, making it creamy on the palate, and very delicious. It’s slightly acidic, tangy, and has a perfect hint of saltiness from the brine.
The Malagos Feta can be used in a variety of ways! Crumble it up to top your salads, or add it to some open-faced sandwiches. Why not slice it up, and use it for your burgers? Or, if you’re looking for more of a challenge, try making spanakopita, the classic Greek dish.
A classic Greek dish, the spanakopita is found everywhere in Greece—in coffee shops, side kiosks, bakeries, etc. You can also regularly find it in most Greek households, as it is a staple dish that families seem to always have at hand.
Pita means “pie,” and this one might be the most famous Greek pie around. One of the earliest references to something resembling spanakopita is in 5th century BC by a poet named Philoxenos, who wrote how, at the end of a banquet, the hosts served a milk and honey cheesecake baked as a pie.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.