A luxuriously creamy buffalo milk cheese seasoned with a special blend of smokey bush tomato.
Kris Lloyd’s Persian Feta begins with an overnight set in a traditional lactic set, not unlike yoghurt. The Feta is drained quickly, once drained it is infused with a mixture of smoked native bush tomato and native pepperleaf, lightly seasoned with salt and left to age for 12 or so days, after which they carefully portion the cheese by hand into jars, fill with a native ingredient spice mix and cover with a blend of vegetable and Coriole Vineyards olive oil. The tiny bush tomatoes are hand harvested, gently smoked and blended with native pepperleaf. This rich, decadent cheese is the perfect vehicle for our globally sought-after native Australian ingredients.
