FAQ

1. How long can I keep feta for?

Our Feta has a shelf life of 12 months from the date of packaging. It must, however, be completely covered in brine to retain its freshness. Exposure to air will cause the cheese to deteriorate. The salt of the brine acts like a preservative for the cheese which is why the cheese can be kept for such a long time. Remember the feta will slightly change in flavour as it ages in your fridge.

2. How long can I keep Ricotta? And Yogurt?

Our Ricotta has a shelf life of 6 weeks (unopened). It is a completely fresh product with no preservatives added. If the ricotta has been opened it should be consumed within 1 week to retain its fresh taste.

Our Greek yogurt has a shelf life of 6 weeks and our sheep yogurt has a shelf life of 8 weeks (unopened). It is a completely fresh product with no preservatives added. Once opened it, again, should be consumed within 1 week to retain its fresh taste.

3. What if there is no longer enough brine in the container to cover the cheese. How do I make more Brine?

To make brine dissolve 3 tablespoons (45 g) salt in 2 cups (500 ml) water. Pour over remaining feta and seal completely. It’s always a good idea to completely fill your container with brine even if there is only a small amount of cheese left. This prevents the cheese from floating to the top of the brine and become exposed to the air.

4. What is the difference between sheep milk, goats and cow milk?

Sheep milk, goat milk and cow’s milk are all slightly different to one another. Sheep Milk has a higher fat content (6.0-7.0 %) vs cow’s milk (3.5 %) and goat milk (3.7%).

Sheep milk has a protein content of approximately 5.4% and it has a higher percentage of fat solids compared to cow and goat milk, which is why it lends itself beautifully to making cheese.

Sheep milk and goat milk have a higher percentage of short chain fatty acids than in cow’s milk. These shorter chains are digested faster and easier than the longer chain fatty acids which is in cow's milk.

It is reported that lactose intolerant people have an easier time digesting sheep and goat milk versus cow’s milk.

5. Are any of your products lactose free?

Not Quite. A large portion of the lactose is removed in the cheese making process but not 100% but some people will say it is lactose free, however we cannot guarantee this.

Sheep Milk Feta Blueberry Greek Yogurt Plain Greek Yogurt