When we first developed our Organic Fetta, getting the consistency just right was one of our top priorities (aside from great flavour, of course)!
We did tonnes of product testing to ensure it is perfectly soft, smooth and creamy, and never crumbly or rubbery – but still holds its form. This means it’s great for baking and cooking, as it retains its shape and consistency without losing its delicious flavour. Make sure you keep it submerged under brine in the tub to ensure it stays as fresh as possible!
But fetta isn’t just about great taste – it’s also a rich source of calcium, iron and folate which can help to build and maintain strong bones. It’s also packed with protein to help keep you fuller for longer, and (like many other dairy products), may also support gut health, thanks to the presence of beneficial bacteria and probiotic yeasts.
How do we make fetta?
Schulz Organic Fetta is handmade at our Timboon Creamery from our gently pasteurised, certified organic full cream cow’s milk – direct from our happy cows on the farm! We then add lactic acid and cultures to trigger fermentation; these cultures are what give our Fetta its signature tang.
Next, the milk is treated with non-animal rennet enzymes (making our Organic Fetta vegetarian friendly!) which coagulates the milk, binding the proteins and creating a jelly-like cheese. We then cut the set curd to release the bound-up moisture (the whey), gradually stirring to release more whey. Once enough whey has been released, the curd heads into special moulds and press (under its own weight), to squeeze out more whey for 24 hours.
We then add salt and set aside the blocks to age and allow the flavours to intensify for a few days.
From there, the fetta blocks are ready to be sliced into smaller cubes, and head either for our salty brine or spice-infused oil (available exclusively at our Creamery & Cafe).
Let’s eat.
From pizza and pasta to potatoes and peaches, fetta is an incredibly versatile ingredient. We use our Organic Fetta in the Schulz Organic Creamery and Cafe on our popular cheeseboards, as well as in Chef Hila’s much-loved Spinach and Fetta Triangles and our Veggo Toastie, with roasted vegetables and olive tapenade.
We’re always excited to see how our stockists and supporters create delicious meals with Schulz Organic Fetta too. The team at Rose St Pantry use it in their delicious three cheese spanakopita, and this fetta-forward creation from @marigoldandsol also features our organic Quark!
Read on to discover some of our favourite fetta dishes – plus tips to use up any leftovers, including the tangy fetta brine!
Julia Busuttil Nishimura’s Spinach and Fetta Tart
Julia Busuttil Nishimura shares her recipe for simple, flaky and delicious homemade pastry in this rich Spinach and Fetta Tart, which also uses Schulz Organic Dairy Pure Cream in the filling. Tip: the guanciale can be omitted to make this tart vegetarian.
Hila’s Spinach and Fetta Triangles
Buttery, flaky pastry with gooey cheese filling — what could be better? Our Creamery and Cafe pastry chef, Hila Perry shares her recipe for Spinach and Fetta Triangles using both our organic Fetta and Quark.
Extra options we love:
Fetta and watermelon salad is a timeless Mediterranean side dish, but did you know this cheese is wonderful paired with strawberries and stone fruits, such as nectarines and peaches? The sweetness of the fruit is perfectly complemented by the fetta’s saltiness.
Whipped fetta is a fantastic option for your next dinner party, served with toasted bread, crudites or even lamb skewers!
Fetta ice cream is even on the table too – a slightly sweet treat that makes an interesting start to the meal as well as finishing it!
Leftovers?
If you happen to have a little fetta left over from creating some mouthwatering dishes, don’t waste it! Sprinkle over fresh smashed avocado on local sourdough, whip up a Greek salad for one or swap parmesan for fetta to top your next bowl of pasta.
And don’t throw out the brine!
We have found some genius tips to use up your fetta brine, whether you have a small amount or a tubful, so you ensure nothing goes to waste. This slightly creamy, tangy liquid can be used to add extra depth to rice, tray bakes and soups – or basically any dish! If you’re looking to double down, this roast chicken recipe uses both the brine and fetta cheese for a fantastic, moist and seasoned main.
We love seeing the ways that you cook and create with Schulz products at home – so tag us @schulzorganicdairy this next time you’re using Organic Fetta in the kitchen, or comment on this blog post using the box below to share your tips and tricks.
