Marinated Feta (Split Creek Farm)
Split Creek Farm has been crafting award-winning fresh goat feta since 1988, when founder Evin Evans decided to respond to a growing demand for domestic goat cheeses and put to use the surplus of milk on his farm. Over the years, a herd of three goats has grown to several hundred, while original four-gallon vat batches have grown to a 150-gallon vat operation. A true farmstead dairy, cheeses at Split Creek are made using only milk from animals raised on-site.
One of several fresh and aged cheese varieties produced on the farm, this goat’s milk feta is sliced and packaged in jars containing sundried tomatoes, garlic, and herbs in a mix of olive oil and canola oil.
Kicking off with a hint of marcona almonds, flavors in these juicy cubes of feta then give way to olive brine and a medley of Mediterranean herbs. Texture is bready at first before crumbling and melting in the mouth. All in all, it tastes like a whole pizza in one bite.
“We serve it with watermelon and cucumber, [and use it] in manicotti,” says farm manager Jessica Bell. When the last savory cubes are plucked from the jar (it’ll happen fast), the leftover marinade adds fragrant flavors of sun-dried tomatoes, garlic, and herbs to pasta and salads.