CHEESE 101
No gathering is complete without a well-considered cheese plate
 
Traditional & Organic Feta
Barrel Aged Feta
Halloumi
Kasseri

 
(FEH-tuh)
(FEH-tuh)
(hah-LOO-me)
(kuh-SAIR-ee)

 
 

Thessaly and Macedonia Region of Greece

White & soft appearance

Creamy, almost sweet (from the fresh milk), with a slight tang

Rich aromatic scent

Exclusively produced from fresh sheep & goat’s milk originating from the mountain zone of Central Greece.

Aged for 60-90 days

Contains calcium, vitamin B, and protein

Greek omelet with feta

Watermelon feta salad

Pinot Noir

Savignon Blanc

Pale Ale

Sheep & Goat Milk

 

Thessaly and Macedonia Region of Greece

White & soft appearance

Creamy-crumbly with a bit more complexity from the long barrel-aging that picks up more depth of flavor

Rich aromatic scent

The traditional and rare technique of aging Feta in beech tree barrels.

Aged for 4 months

Contains calcium, vitamin B, and protein

Artichoke & feta pizza

Greek roasted feta

Beaujolais

Sparkling Wine

Hefeweizen

Sheep & Goat Milk

 

Mediterranean Island of Cyprus

White & semi-hard

Mild and tangy flavor with a hint of mint

Salty with mint aroma

Cooked twice in a hot water bath and hand folded with sprinkles of dried mint

Not Aged

Protein rich

Halloumi salad with citrus & mint

Grilled halloumi

Rose

Sauvignon Blanc

Lager

Sheep Milk

 

Thessaly and Macedonia Region of Greece

Pale yellow & medium-hard

Sharp, salty taste with buttery flavor and light walnut notes

Pure milk aroma

Similar process to feta, however it is not placed in a brine solution for aging.

Aged 90-120 days

Low lactose content

Baked eggplant with kasseri

Kasseri saganaki

Syrah

Chardonnay

Brown Ale

Sheep & Goat Milk