Our Fresh Cheeses
Our Mahoe Feta, Volcanic and Farmer’s Fresh are categorised as fresh cheeses, because they don’t require ripening. They are all made from pasteurised milk, culture and vegetarian rennet.
Mahoe Feta
Our feta comes in small, pure white blocks. It is solid but crumbly and has a milky, fresh acidity. It has the refreshing tanginess that is typical for feta, with only a light saltiness to it. It is one of the most versatile cheeses, it is delicious in salads, pies, grilled or just marinated in good olive oil with herbs. A great ingredient for tapas.
Volcanic
The Volcanic got it’s name from the volcanic rock that is present on our farm. The fine holes of the cheese resemble the porous texture of these volcanic rocks. The little, firm blocks of Volcanic can be sliced and fried, just like the Cypriot Haloumi. The cheese doesn’t melt in the pan, it stays in its shape and browns. The crispy strips of fried cheese are perfect on salads or sprinkle over steamed vegetables. However, our Volcanic doesn’t have to be fried. We also like using it uncooked in our Aubergine salad, or baked as part of a quiche filling. Please be aware that it is a very salty cheese, you can rinse it in cold water to reduce the saltiness.
Farmer’s Fresh
This is a very young (as in un-ripened) and refreshing cheese. You can still see small gaps between the pressed curds, which gives it a springy texture and a milky, fresh flavour. Kids love it. It can be used like Feta, sliced on Sandwiches, or cut into cubes for finger food platters. We have come across very similar cheeses in the European Alps, where many mountain farmer’s serve simple meals to the passing hikers. They make this kind of cheese overnight and serve it marinated with raw onion and herbs in oil, accompanied by fresh sourdough bread.
Without maturation the fresh cheeses need continuous refrigeration. Therefore we do not offer this range through our online shop. You can purchase them at the following retailers and our local Farmers’ Markets.
