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These Artisanal cheese are made using HB A2 Milk by a French Cheese Maker Valentin (Melchior) in Bangalore.
This cheese is made from A2 cow milk and is cured for around 6 to 8 weeks in a salty brine to enhance its flavours. This subtly balanced brining gives it a unique salty flavour, without taking away its milky taste.
Each pc apprx 130g. To be used within 2 weeks.
No animal rennet used in the production of the cheese. The cheese is made with vegetarian rennet and a special feta culture. After that it is seasoned for minimum 2 months in our cool room.
Usage: Refrigerate at all times. Feta can be used a table cheese or in your salads, soups, pizza or pie. It tastes delicious with olive oil, roasted red peppers and nuts. If required, it can be washed under water to remove the extra saltiness.
FYI, at times these cheeses tend to develop a speck of fungus (blue black mould kind of growth) which is not unusual for such kind of cheese. Which only goes to show that the cheese is real and alive and not pumped with preservatives and artificial additives. One can simply remove the fungus and consume.