To make their Persian Feta, milk is first cultured before the resulting curds are packed into cheesecloth to drain overnight. The next day it is salted, and the curd broken by hand and carefully placed in tubs before bathing with a blend of first press Australian canola oil and extra virgin olive oil from Alto. This process results in a moist, creamy texture that showcases the clean flavour of the local milk. The feta is left intentionally unflavoured by herbs and spices, allowing chefs to flavour to their tastes, or simply use as is so the bright, milky flavour can shine.
