This artisanal, Gold winning feta is made by Kris Lloyd, a self taught cheesemaker. A marriage of fresh curd, peppercorns, thyme, and garlic, the water buffalo milk comes from a buffalo dairy in Mypolonga, Australia where all their milk is used exclusively by Kris Lloyd. Spread on a crusty bread; use as you would a goat’s feta. Taste: Rich, creamy, fresh, acidic flavor complemented by the herbs. Pairings: Beaujolais, Sauvignon Blanc, Pinot Noir, Zinfandel; Belgian IPA, Hefeweizen. Made with pasteurized buffalo's milk and vegetarian rennet.