Sheep who graze on lush plateaus of Southern France yield a feta with subtle saltiness, creamy texture, and milder finish than its Greek counterpart.
Made from the milk of the unique Lacaune sheep, which is also used to make French Roquefort. The ewes graze on lush plateaus near the community of Roquefort sur-Soulzon surrounding the Mediterranean Sea, in southern France.
- MILK: pasteurized sheep’s milk
- TASTING: delicate, tangy, crumbly, wet
- SERVING: toss in a watermelon salad, combine with cooked greens and bake wrapped in phyllo dough
PAIRING: sauvignon blanc
- REGION OF ORIGIN: France
- MADE IN FRANCE