Hidden Springs Farmstead Feta
A truly unique farmstead, sheep-milk feta – lighter and less salty than more classic Fetas you may be used to. A cheese monger I know called it, when he said: ‘I mean this in a very positive way,’ a combination of feta and cottage cheese. The cheese itself was inspired by Chef Jack Kaestner of the Oconomowoc Club, who has been asking Brenda to make him a sheep’s milk feta for months for use at his restaurant.
- 2009 American Cheese Society Sheep’s’ Milk Feta Category - First Place