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Feta Cheese

Rs. 300.00

A fresh salty tangy Greek cheese Feta is a salty white crumbly cheese known worldwide.

Feta’s history in fact goes back to ancient Greece and can date back as old as the Byzantine era. Our Feta inspired by the Greek one is made from pure cow’s milk. Typically the milk is pasteurized to optimum temperature and then culture is added. After the coagulation of the milk takes place, the curd is cut into chunks and transferred into moulds. This moulding allows for the draining of the excess whey to take place. The draining can take around 24 hours after which the cheeses are taken out of moulds. The cheeses are then brined and matured. Traditionally Feta has the highest quantity of salt ~4%. We have chosen to reduce it to 3% to suit the Indian palate.

Uses: It is used raw in salads or in salty pastries, vegetarian and Non-vegetarian hot pots, over flatbreads and sauces.

Ingredients: Cow milk, Salt, vegetarian enzymes, culture

Format: Sealed pack

Type: Pasteurized/pressed & Brined.

Age: Approximately 3-7 days

Rennet: Vegetarian

Storage: 4°C to 8°C

Shelf Life: Package opened: best within 1 week in the fridge when stored within the above-mentioned temperature



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A fresh salty tangy Greek cheese Feta is a salty white crumbly cheese known worldwide.

Feta’s history in fact goes back to ancient Greece and can date back as old as the Byzantine era. Our Feta inspired by the Greek one is made from pure cow’s milk. Typically the milk is pasteurized to optimum temperature and then culture is added. After the coagulation of the milk takes place, the curd is cut into chunks and transferred into moulds. This moulding allows for the draining of the excess whey to take place. The draining can take around 24 hours after which the cheeses are taken out of moulds. The cheeses are then brined and matured. Traditionally Feta has the highest quantity of salt ~4%. We have chosen to reduce it to 3% to suit the Indian palate.

Uses: It is used raw in salads or in salty pastries, vegetarian and Non-vegetarian hot pots, over flatbreads and sauces.

Ingredients: Cow milk, Salt, vegetarian enzymes, culture

Format: Sealed pack

Type: Pasteurized/pressed & Brined.

Age: Approximately 3-7 days

Rennet: Vegetarian

Storage: 4°C to 8°C

Shelf Life: Package opened: best within 1 week in the fridge when stored within the above-mentioned temperature

We are an Indo- French couple, François and Debarati Laederich who took a life changing decision to move to the Himalayas from the coast of South India. Inspired by the fresh mountain air, gurgling brooks and miles of undulating meadows, we decided to make Himachal our home and make use of bountiful offerings here to make artisanal cheeses! The production unit located in Mashobra valley, a small village nestled amongst the majestic views of the Shimla Hills and fields dotted with daisies. The grass-fed cows are hand-milked every morning by villagers, collected and brought to the unit where the cheese making process starts immediately. This partnership with the villagers has ensured supply of best quality milk which is the essence of high quality graded cheese.

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