Feta is a white brined cheese traditionally produced in Greece from sheep’s milk, or a combination of sheep and up to 30% goat milk. A staple of Greek cuisine as well as the Mediterranean diet, feta can be used in myriad ways to elevate a meal, whether as an entree, a side dish, or even dessert.  PDO stands for “designation […]

When European councils of food come to New York, it’s always an adventure. Beginning in a wonderland of Francophile curds, the French know their way around some whey. Brought to you by Cheeses of Europe, in partnership with La Ligue des Fromegers Extradoinaires, an association born under the Colectif Fromaginaire, a movement whose job it is to put cheese into […]