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Cheesemonger's Curated Cheese Selection - Cheese & Charcuterie

Sheep's Feta in Brine (by the pound)


No matter whether you're crumbling, blending, melting, or slicing your feta, it'll be better if it's been chilling in a vat of salt water. If you don't believe us, just try it in a whipped feta dip, a chopped salad, or a bean and escarole stew. Each and every feta recipe will reap the benefits of the brine. We guarantee it.

And if you need any more convincing: The brine that your feta is floating in is actually a delicious ingredient all on its own! Once you've gobbled up all that cheese, you can use the cloudy, tangy, slightly acidic liquid to brine poultry, make sauces and dressings, or just add a little salty seasoning to whatever you're cooking up.

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