Made in southern France from excess sheep's’ milk that is not used for making the blue cheese Roquefort, this Feta is crafted following traditional methods and matured in brine. Try with rustic bread, on salads and pastas or drizzle with olive oil. Taste: Moist, mild, creamy and rich; less salty than Greek feta's. Cooking: With rustic bread, on salads and pastas or drizzle with olive oil. Pairings: Rosé or a Sauvignon Blanc. Made with pasteurized sheep's milk and traditional rennet.