Malagos Turkish Feta

TASTING NOTES FROM THE CURATOR

The Malagos Turkish Feta is a soft goat cheese marinated in olive oil, and enhanced with rosemary, bay leaf, and freshly ground pepper. The milk is taken from goats raised in the Malagos farm, and all the herbs are grown in the same farm, as well. This is a creamy cheese, tangy in flavor, with a nice saltiness and wonderful herby notes.

PREPARATION AND PAIRINGS

The Turkish Feta cheese from Malagos is great to use in dips, or crumbled over salads and pasta. You can also use it in spanakopita, or used in Mediterranean sandwiches.

NOBODY’S CHEESE

The production of feta cheese first began in the Eastern Mediterranean and around the Black Sea. Some ancient Greek literature point to sheep’s milk cheese that sounds familiarly like feta cheese.

In the Odyssey, the epic poem by Homer, and considered one of the pillars of ancient Greek literature, talks about how Polyphemus the Cyclops made cheese out of sheep’s milk. Though it did not talk about brining, it was widely believed to be a forerunner of feta cheese.

Storage Instructions

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. This fresh cheese should be stored in a lidded plastic or glass container in the refrigerator. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.