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Pasteurized sheep's milk, salt, cheese cultures, enzymes, calcium chloride
The production of Valbreso Feta begins with 100% Sheep’s Milk from the very unique Lacaune sheep that graze on the lush plateaus surrounding Roquefort-sur-Soulzon. The rich, high quality milk of these prolific dairy ewes is used in the making of Roquefort and Valbreso Feta and provides both with their distinctive taste and superior richness. Valbreso Feta offers a unique creaminess with no bitterness or aftertaste and a rich tangy yet delicate taste with a very subtle saltiness. Cheese lovers appreciate its combination of a creamy, melt-in-your mouth texture with a firm consistency.
Valbreso Feta started with an ingenious idea: what if the famously rich, high quality milk of the Lacaune breed of sheep was used to make a Feta following traditional methods? The resulting tangy yet delicate Feta with a pleasantly rich and creamy taste has made Valbreso Feta a favorite of cheese lovers everywhere.
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