Feta this week comes in three varieties:
• The cow's milk feta follows the traditional Greek style and comes from Cricket Creek Farm in Williamstown, MA. Immersed in brine, it has a creamy and fresh flavor and texture while still being crumbly and salty.
• The goat and sheep's milk feta is soft, spreadable, and marinated in extra virgin olive oil, garlic, and herbs and comes from Meredith Dairy in Victoria, Australia
• The three-milk feta is rich and delicate and marinated in a blend of oils, peppercorns, and thyme and comes from Old Chatham Creamery in Groton, NY