Marinated Feta (Brazos Valley)
- Producer
- Brazos Valley Cheese
- Country
- United States
- Region
- Texas
- Weight
- 12 oz
- Website
- www.brazosvalleycheese.com
- Milk
- Cow
- Treatment
- Raw
- Classification
- Firm
- Rennet
- Microbial
- Rind
- Rindless
- Flavor
- Flavor added to rind
15 years ago, Rebeccah Salmeri decided to teach herself how to make cheese. Living in Waco, Texas in the traditional agricultural and crafts community Homestead Heritage, Rebeccah was looking for a way to use some extra spring milk that the community’s Brown Swiss cows had been producing. Using books and experimentation, she gradually began producing dairy products, hard and soft cheeses, eventually teaching her craft to others. In May of 2005, Rebeccah’s cousin Marc Kuehl visited the community and decided to stay and make cheese with her. Together, the pair founded Brazos Valley Cheese.
Since then the company has continuously grown—from making two 36-gallon batches per week to using a 200-gallon vat, to purchasing a 400-gallon vat that was custom made in the Netherlands and building an underground aging cave. Milk is sourced from three local Brazos Valley dairies, where Jersey and Brown Swiss cows graze freely outside. All of the company’s cheeses are raw milk cheeses.
This feta is produced in small blocks and aged for at least 60 days in a 3% salt brine. The blocks are then chopped down into small chunks and marinated with olive oil, dried tomatoes and garlic.
Tasting Notes
The oily marinade is mild enough not to overpower the crumbly, salty cheese. Slight bitterness and herbal notes are present.
Pairings
Co-owner Marc Kuehl suggests using this feta in salads or with eggs.
