With the distinction of being Rhode Island’s only cheese producer, Narragansett Creamery was founded in 2007 by Louella Hill and Mark Federico, the owner of Providence Specialty Products. Under the guidance of Hill and Federico, Narragansett makes small batches of several different cheese varieties, including Gouda, Feta, and Farmers’ Cheeses as well as their famous Renaissance Ricotta. Milk for production is sourced from the St. Alban’s dairy co-op in Vermont, which collects milk from dairy farms based in Central Massachusetts, Eastern Connecticut, and a few smaller Rhode Island Farms. Narragansett’s version of feta is made from cow’s milk. For production, the milk is cultured and coagulated. The curd is then cut, then briefly and gently agitated before being transferred into baskets and drained. After unmolding, the newly formed cheese is allowed to ripen before being cut by hand and placed in a sea-salted brine. Narragansett Creamery likes to boast that the Feta is brined in the ocean for the fact that they are nicknamed the ocean state.
Flavors are cream-like, tangy and sweet. With its bone white, crumbly texture this cheese was created for and is ideal for salads.