In many parts of the Mediterranean feta is sold in a salt brine rather than in oil. At the farm we have enjoyed a style of feta in brine that is fresh (ready to eat 2 days after the cow is milked) and has a texture which is creamy and soft - between a Persian and Greek style cheese. Since we make the cheese on farm on the Thursday and sell it at the markets on a Saturday morning we have the luxury of not over salting or creating a feta that is sharply acidic. We are able to balance the flavour and texture to create a feta that we love to eat.
