For most of us summer means the arrival of seasonal fruit and garden vegetables, BBQ’s, fresh salads and light meals but for some, cheese is considered a seasonal food afterthought. On the contrary, during summer grass is at it’s lushest, full of rich-nutrients which in return produce full, fresh flavours within cheese that cannot be recreated year-round.

One of our top cheeses to enjoy this Summer is Yarra Valley Dairy’s Persian Fetta. Embracing the seasonal shift, this rich, creamy cheese is fresh, aromatic with a salty tang and buttery finish making it the perfect addition to any summer cheese selection or on it’s own enjoyed with a cool, refreshing cider.

Marinated in olive oil and infused with garlic, fresh thyme, bay leaves & peppercorns it’s applications are endless.

You can check out summer friendly recipes using YVD Persian Fetta at

Fattoush Salad with Persian Fetta & Pomegranate Molasses Dressing


275g jar Yarra Valley Dairy Persian Fetta
 cup pomegranate molasses
 cup lemon juice
1 tsp sumac
Salt and pepper to taste
2-3 baby cos lettuce cut into wedges.
2 Lebanese cucumbers finely sliced
12 red radishes finely sliced
6 spring onions finely sliced
500g cherry tomatoes halved
1 bunch mint, leaves picked
100g pita crisps
Micro herbs to garnish (optional)


  • Drain oil from fetta, reserving ½ cup of the oil for the dressing
  • Whisk pomegranate molasses, reserved fetta oil, lemon juice and sumac. Season to taste and set aside.
  • Arrange the lettuce, radish, cucumber, spring onions and cherry tomatoes on a serving dish. Drizzle with the dressing.
  • Crumble the Yarra Valley Dairy Persian Fetta over salad finishing with the pita crisps and micro herbs (if desired).