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Parmesan is usually made into large cylindrical shapes and has a thick, yellow to brownish rind that is smooth, dry, and often coated with mineral oil, wax or charcoal. It has a hard, granular body that is straw to yellow in colour.
This mozzarella is made with local buffalo milk that is picked up daily. More delicate in flavour and texture than cow's milk mozzarella, buffalo mozzarella is sweet and tangy with notes of clover and earth.
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 Feta was originally made with either ewes milk or a mixture of ewe and goat milk, but today most feta is made with pasteurized milk.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.