Maltese and Feta Cheeses

The Maltese cheese is made from sheep's whole milk. It is white, has a flaky semi-hard texture and a mild taste. It is supplied in cake shape sizes of around 50 mm diameter. The Maltese peppered cheese is the same as Maltese cheese and is stored in a mixture of brine and vinegar to keep the cheese moist but it is supplied covered with black pepper further increasing its exotic taste.

The Feta cheese is made from goats milk and is white with a flaky texture. The Feta peppered cheese is the same as Feta cheese and is stored in brine and vinegar to keep the cheese moist and add to its taste. To maximise the wonderful flavour of this cheese it is supplied covered in black pepper.

The Maltese cheese can be used in cheese salad dishes, grated on pasta dishes, and for a unique taste, fried until the outside turns brown. On the other hand, the Maltese peppered cheese, Feta and peppered Feta can be served either in cheese salad dishes or as an appetiser.

The best way of storing these cheeses is to keep them in a cool and dry place.