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Many of us are familiar with feta as the white, slightly salty cheese that is crumbled into Greek salads in 24-hour diners across America. Feta is truly a great cheese for salads, but it is also a delicious table cheese that should not be overlooked. Feta is Greek for "slice" because feta is made in very large blocks, then sliced. A saltwater brine is then poured over the pieces to arrest the ripening process. Feta is sold in jars, tins or tubs, submersed in its brine in order to keep it young and fresh.
Tangra Bulgarian Feta, also known as Brindza, is made from pure sheep's milk from free-grazing ewes in the Rhodope Mountains. The name Tangra comes from ancient Bulgarian mythology, in which a deity named Tangra protected animals and promoted agriculture. Both creamy and crumbly, and not too salty, we are sure you will find it to be one of the best fetas you have ever eaten.
- Made from pasteurized sheep's milk.
- Photo depicts whole 14 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Many of us are familiar with feta as the white, slightly salty cheese that is crumbled into Greek salads in 24-hour diners across America. Feta is truly a great cheese for salads, but it is also a delicious table cheese that should not be overlooked. Feta is Greek for "slice" because feta is made in very large blocks, then sliced. A saltwater brine is then poured over the pieces to arrest the ripening process. Some feta is sold in jars, tins or tubs, submersed in its brine in order to keep it young and fresh.
Tangra Bulgarian Feta is made from pure sheep's milk from free-grazing ewes in the Rhodope Mountains. The name Tangra comes from ancient Bulgarian mythology, in which a deity named Tangra protected animals and promoted agriculture. Both creamy and crumbly, and not too salty, we are sure you will find it to be one of the best fetas you have ever eaten.
- Made from pasteurized sheep's milk.
- Photo depicts whole 14 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
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Although our smooth, mild Kashkaval comes from Bulgaria, Kashkaval is a typical cheese from the Balkans and is also produced in Romania, Hungary, Turkey, Greece, Slovenia, and Croatia. Kashkaval is aged for six months, during which time it develops a slightly tangy flavor with a perceptible hint of olive oil. Needless to say, this sheep's milk specialty is almost always served with olives and is a traditional component to the Balkan diet. One of Kashkaval's unique properties is that it does not melt, making it suitable for grilling. Simply cut some 1/2 inch thick slices of Kashkaval and sauté in olive oil and crushed garlic until lightly browned on both sides.- Made from pasteurized sheep's milk.
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Rokiðkio sûris AB, often called the flagship of Lithuanian dairy industry, is an excellent example of how traditions can go hand in hand with a modern manufacturing process. It is not accidental that this company is located in Aukðtaitija, one of the most beautiful regions of Lithuania, where fertile plains and luxuriant meadows are surrounded by forests and decorated with blue lakes, where the land itself has been famous for dairying traditions and the largest milk yields for centuries.
Named after a town on the Russian-Lithuanian border, the first Tilsit cheese was made in the 1700s by Dutch immigrants trying to make Gouda. An excellent melting cheese with a medium-firm texture, Lithuanian Tilsit has small, irregularly shaped eyes. It is only slightly tangier than Danish Havarti. Great for snacking or for flavoring foods such as sauces and vegetable dishes!- Made from pasteurized cow's milk.
- Photo depicts whole 2.2 lb. wheel of cheese.
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Additional Subcategories in
Cheese By Country
Listed Below:
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