Made in the months when the grasses are greenest for pure, sweet flavor, this feta is made from 80% sheep’s milk and 20% goat’s milk, both pasteurized, and is antibiotic- and additive-free. The cheese is packed into large round forms, which are then stacked into birch barrels and aged for four months. The result is complex in flavor, almost meaty, with an inherent creamy richness from the sheep’s milk and a nice quiet tang from the goat. Sprinkle with fresh herbs and olive oil, roast until warm and serve with the best bread you can find. Sheep and goat milk.