Arguably Greece's most popular cheese, owing as much to its robust flavor as to its incredible versatility. Cured (or pickled) for 4-6 weeks in a brine bath, it emerges pale-white and rindless. The texture is a little drier than the French varieties, and it's piquant, but not too strong or salty as some lesser-quality fetas we've had. Crumble on salad, stuff into an omelet, melt over a burger, or use it in the famous, delicious Greek spinach pie, Spanakopita. Made in Greece from pasteurized sheep's milk and goat milk. Approximate weight 8oz.