Feta – Greek By Greek law, Feta must be made entirely of sheep’s milk or a combination of 70 percent sheep’s milk and 30 percent goat’s milk. To make Feta, slabs of fresh cheese are layered with salt for a day or more, with the salt flavoring the cheese and drawing the moisture out of it at the same time. The slabs are then rinsed and packed into barrels or sealed tins with a brine of salt and water or their own whey, where they will age at least two months and up to a year. Greek has a salty taste & crumbly texture and can be used in many functions of cooking or used as a snacking cheese. Feta - Valbres Valbreso Feta is a fresh cheese whose curd is preserved in a salt brine, giving it a wonderful, mild salty flavor and creamy texture. Made in Southern France, Valbreso is made from sheep’s milk that is left over from the production of Roquefort, the famous French blue cheese. While typically eaten as a table cheese around the Mediterranean, in the USA it is most often added to mixed salads, and best appreciated in the summer. Fol Epi Fol Epi, meaning “wild wheat stalk” in French, is a fitting name for this unique loaf with perfect eye formation. Fol Epi is enrobed in a golden brown rind made from toasted wheat flour. This pressed uncooked cheese is produced in Pays de Loire, an area long known for its dairy produce. Fol Epi, matured in three months, is decoratively embossed and has a pleasant, nutty and fruity taste similar to that of Gruyère. It is a perfect cheese for snacking or sandwiches. Fontina “Val D’Aosta” Genuine Fontina comes from Aosta Valley in the Italian Alps near the French and Swiss borders. One of Italy’s great cheeses, it has been made since the 12th century. Fontina is dense, smooth and slightly elastic. The straw-colored interior with its small round holes has a delicate nuttiness with a hint of mild honey. When melted, as it frequently is, the flavor is earthy with a taste of mushrooms and a fresh acidity. Fontina is the primary ingredient of Italian fonduta and is a pristine table or dessert cheese. Fontina ripens in about three months and has a fat content of 45 per cent. Fromage d’Affinois Usually mistaken for Brie because it’s made in France, from cow’s milk, soft-ripened, and covered with a soft, bloomy rind. However, Fromage D’Affinois is its own cheese, made from milk that has been specially filtered to yield a silkier texture than that of its identical-looking cousin. It’s sweet and mild in flavor with a mushroomy earthiness. 118 ~ Fresh Products 2013 - 2014 Annual Catalog