In Greece, cheese is a way of life, just like wine and dancing… and Krinos offers you a wide variety of feta cheeses both from Greece and Canada. Krinos Foods has been supplying quality feta cheese to Canadians for over 30 years using the same traditional family recipe passed on from generation to generation.
The various styles, tastes and textures of our feta make this product line the most desirable among cheese lovers. Made from cow’s milk, it is ripened and stored in brine giving it a salty, milky taste. Semi-soft and crumbly in texture, it is tangy yet versatile, adding a boost of Mediterranean flavor to almost any recipe calling for cheese.
In Greece, feta cheese is often served with a drizzle of extra virgin olive oil and oregano, accompanied with bread. Feta can be used as a table cheese or crumbled on Greek salads, omelettes and pizzas. It is also popular in baking, notably in fillo-based dishes such as spanakopita (spinach pie) and tiropita (cheese pie).
Feta cheese is very tangy, so it makes a great salty accompaniment to light red wines such as a Pinot Noir or Beaujolais. For white aficionados, fruity wines such as a Chardonnay or a Pinot Blanc also pair well with Feta.. Suggested beer pairing includes light ale or wheat beer.
To fully experience feta’s rich, tangy flavour and creamy texture, remove the cheese from its brine solution and let sit for 30 minutes to come to room temperature before serving. You’ll also be glad to know that our feta are gluten and sulfite free.
Why is brine important?
Brine is the lifeblood of Feta Cheese! Without it Feta could not be preserved for more that just a few days. For that reason it is really important to keep your feta cheese immersed in brine at all times.
How do I make brine?
1. Dissolve 2 teaspoons of salt in 1 cup (250 ml) of water.
2. Pour over remaining Feta and seal completely. It’s always a good idea to completely fill your container with brine even if there is only a small amount of cheese left.
This prevents the cheese from floating to the top of the brine and becoming exposed to the air.
Are any of your Feta cheese products pasteurized?
Yes. All of our feta cheese is made from pasteurized milk.
How should I store Feta cheese?
In the refrigerator. Be sure to keep the package sealed and submerged in brine; exposure to air will cause the cheese to dry out, and the taste will become sour or too sharp.
I am lactose intolerant. Can I still eat Feta cheese?
Our 100% Goat’s Milk Feta doesn’t bother most people like cow’s milk does, and is safe for those who are lactose intolerant.
How long is it safe to keep Feta cheese?
Feta cheese has a shelf life of 12 months from the date of packaging. It must be completely covered/submerged in brine to retain its freshness. Exposure to air will cause the cheese to dry out. The salt of the brine acts as a preservative for the cheese which is why the cheese can be kept for such a long time. Note: Feta will slightly change in flavor as it ages in your fridge.
Is Feta cheese healthy?
Feta cheese contains significant amounts of Riboflavin, Vitamin B12, and Phosphorus, along with high protein content.
I am on a salt-restricted diet. Can I still eat Feta cheese?
Feta has a high sodium content (roughly 260 mg of Sodium per 30g). Please consume in moderation.
What is the difference between sheep’s milk, goat’s milk and cow’s milk?
Sheep’s milk, goat’s milk, and cow’s milk are all slightly different to one another. Sheep’s milk has a higher fat content (6% -7%) versus cow’s milk at 3.5 % and goat’s milk (3.7%). Sheep’s milk has a protein content of approximately 5.4% and it has a higher percentage of fat solids compared to cow and goat milk, which is why it lends itself beautifully to making cheese. Sheep’s milk and goat’s milk have a higher percentage of short chain fatty acids than in cow’s milk. These shorter chains are digested faster and easier than the longer chain fatty acids. It is reported that lactose intolerant people have an easier time digesting sheep’s and goat’s milk versus cow’s milk.
Where does the rennet you use come from?
All our Canadian Feta varieties are made with microbial enzymes (non-animal, artificial rennet).Our Imported Feta (Greek, Bulgarian) is made from animal based rennet.