Roquefort, Southern France
A brined curd cheese, Feta is produced and aged in blocks. Though Feta is known for being a somewhat dry cheese, we keep ours submersed in its brine so it stays moist for a longer period of time. The French feta is especially creamy, as the milk comes from a very unique breed of sheep, the Lacaune sheep, renowned for its rich milk. Grazing in the mountains surrounding the Mediterranean, the sheep produce the same milk used for the famous cave aged bleu from the region.
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