Usually feta is made with sheep and goats milk in Greece, hence the reason we call ours’ fetter’.
Briddlesford fetter is a brined curd cheese with a soft, creamy, white appearance. It is light and crumbly with a beautiful texture. It has a salty, fresh sharp flavour not unlike yoghurt.
Great in salads, with couscous, on pizza or simply smeared onto a hunk of crusty bread.