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Cranberry Chèvre - this Chèvre is fresh and creamy with a slightly sharp and lightly acidic flavour. The cranberries add a pleasant tang to this creamy chevre. This cheese has proven to be a favorite during the holiday season, as well as year-round.
Known as a triple-cream, the cheese maker enhances its richness with crème fraiche. Try it spread on walnut bread, or served with fruit and nuts. This elegant cheese is a must addition to any cheese board.
Feta is one of the most famous in Greece. Feta is solid, but crumbly with some fissures. Pure white, it has a milky fresh acidity. Feta was originally made with either ewes milk or a mixture of ewe and goat milk, but today most feta is made with pasteurized milk. Some people are put off by the strong salt content but the salt is intended only as a preservative and is not supposed to overpower the taste of the cheese. Feta can be soaked in fresh, cold water or milk for a few minutes or longer, if necessary, to make it less salty. Made from pasteurized sheep's milk.
It differs from other cheeses primarily because it is made using homogenized milk in the cheese-making process which causes the taste to stand out. The taste is sharply piquant and slightly salty, which we refer to as the blue *bite*.
Light is also completely natural, crafted and aged like any other *real* cheese. This semi-soft cheese melts readily, without lumps or stringiness. It can be substituted in just about any everyday or party recipe calling for Jarlsberg or Swiss and is, of course, terrific for munching, flavour is best at cool room temperature.