Real Greek Feta
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We’re no strangers to the innovations of the ancient Greeks—the Olympic games, theater, and even democracy made their way stateside from the noble Hellenic Republic. What a shock, then, that we’re only just discovering Greece’s most perfected indulgence: Real Greek Feta. Only 2% of feta consumed in the U.S. actually hails from Greece, a fact we’d imagine makes Zeus want to toss a few lightning bolts, but never fear—we’ve sought out an incredibly authentic, delightfully delicious Greek feta. Sourcing pure sheep milk directly from the ancient Greek regions of Thessaly and Macedonia, our Greek artisans follow the original, millennia-old recipe before carefully aging in wooden barrels for sixty days, resulting in a creamy, decadent texture and tangy, citric flavor unparalleled among fetas. Enjoy Real Greek Feta broiled on toast with roasted red peppers, tossed in pasta with chicken and artichokes, or crumbled alongside chunks of juicy watermelon for a salty-sweet delight.
Unless noted otherwise, Murray's cheeses sold by the lb ship in multiple 0.5 lb increments. To request a whole wheel, please contact the Murray's team at firstname.lastname@example.org at least 72 hours prior to your desired ship date.
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Just the Facts
Chenin BlancCrisp and acidic with light minerality. You may smell stone fruit, apples, pear, quince, even some fresh herbs.
Pair with: Tangy Loire Valley goat cheese to bring out crisp, mineral qualities in both. Something like Selles-sur-Cher will work perfectly!
Pinot GrigioA lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
Pair with: Creamy goat or mixed milk cheese with a crisp acidic element. La Tur or Brunet are great alongside the fruit-tart flavors of the wine.
RieslingThis food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.
Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast).
Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.
Strong BeersBarleywine, Old Ale, Strong Ale, Scotch Ale
Big and intense, with an alcohol punch to match, don’t underestimate any of these guys. Flavors will favor the malty side of the spectrum, with dark fruit, leather, and tobacco notes common. You will taste the booze. And it will be delicious.
Pair with: A cheese equally big in flavor. Dunbarton Blue has subtle bluing and a savory-sweet gouda flavor that will be a perfect match for these tough brews.
You Feta Believe It: Eat Real Greek Feta to Support Greece (And Because It’s Delicious)
First: feta is the best. The ancient Greeks are behind the Olympics and democracy. But they’re also responsible for feta—creamy, salty, tangy goodness. A gift to salads everywhere. A summertime delight. I’m not talking just any feta. I’m talking Real Greek Feta. Real deal feta comes with a “protected designation of origin” (POD) certification. Only …
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