Why Our Fetta is Better
Here at Schulz Organic Dairy, our Fetta is handmade on-site from our gently pasteurised, fully certified organic full cream cows milk.
We did a lot of product testing when making our fetta to get just the right amount of softness. Our fetta isn't crumbly or rubbery, but it still holds its form. This makes it perfect for baking and cooking, as it keeps its shape without losing flavour or softness.
Schulz fetta is smooth and creamy, with tangy delicious flavour from the added cultures. We love serving it on our cheese platters at our on-site Creamery & Cafe topped with a bit of olive oil and herbs or mixing it into fresh summer salads. It's also a creamy addition to the veggie toastie too (drool🤤).
How we make our Fetta
Our fetta cheese starts with organic milk directly from the farm. We then add lactic acid and bacteria cultures to sour the milk and trigger fermentation. The cultures are what gives the cheese its delicious, tangy flavour. Next, the milk is treated with non-animal rennet enzymes to separate the solid milk curds from the whey.
Once the curds have been entirely separated from the whey, they are chopped into little blocks and put in our specialised moulds. After 24 hours we add salt, and then transfer the blocks into containers to age and enhance the flavour.
After a few days, the fetta blocks are ready to be sliced into smaller pieces and packaged in containers with either our liquid salty brine, or our spice-infused oil flavoured with dill, onion, garlic, bay leaf, peppers and chilli flakes (which is only available at our Creamery & Cafe!).
What’s so good about fetta?
Not only is fetta delicious, it's a great source of calcium, iron and folate too. All these minerals in fetta help build and maintain strong bones. Fetta also has a lower calorie and fat content than other aged cheeses, making it the perfect cheese for those who are watching their waistlines.
Fetta is incredibly versatile and can be used in a variety of dishes. Here are just a few ideas:
Serve as a great entertaining entree in this broad bean and feta dip.
Present it beautifully atop roasted and steamed vegetables like in this spinach, olive and fetta salad with oregano and salsa verde.
Serve it in a wholesome and filling family dinner like Julia Ostro's traditional spinach and fetta tart. If you are feeling a bit adventurous in the kitchen you could try it in this fetta cheesecake with muscat jelly and almond crumble.
Let us know your favourite fetta recipes below!
