Murray's Feta Cup

$10.50 / 7 oz Cupprice is $10.50 by 7 oz Cup

Murray's Feta Cup

Pasteurized
Animal Rennet
Age: Fresh
Sheep Milk
by Murray's Cheese
Greece

Approachable
Adventurous
Soft
Hard

Our authentic, barrel-aged feta is among the few fetas that actually originate in Greece—just a small portion of feta sold in the U.S. hails from the Mediterranean. Incredibly creamy, crumbly, and bursting with a bright yet balanced citrus flavor, this is a rare treat and a Murray's favorite. With notes of fresh yogurt and just enough salt, this feta is perfect for adding a touch of tang to summer salads and roasted vegetables. Just top things off with a drizzle of Murray’s Mediterranean EVOO.

“When I need a little something to make a salad or dish special, I know I can dig into my cheese drawer and find a feta cup. A crumble of Murray's feta on avocado toast adds a bit of salt and tang to make the perfect breakfast or snack.”

Murray’s Sales Team – New York, NY

Pasteurized Sheep’s Milk, Salt, Cheese Culture, Rennet

Allergens: Milk

Feta has been made in Greece using sheep’s or goat’s milk for thousands of years—in fact, a primitive version of the cheese was referenced in Homer’s Odyssey.
Feta is a staple of Greek food culture and an important part of the Greek economy.
In 2002, Greece won PDO (protected designation of origin) status to protect the tradition of Greek feta which other countries had been mimicking (but not quite matching) for years. Oftentimes, imitation fetas are made using cow’s milk in place of sheep’s or goat’s milk.
Today, under PDO protection, Greek feta must be made from sheep’s milk (with allowances for up to 30% goat’s milk), and it must be made in Greece.
Murray’s Feta is made with 100% sheep’s milk, and the cheese is barrel-aged, where it develops its perfectly balanced flavor—not overly tangy or salty.
Approximately 98% of American cheesemakers, however, use cow’s milk in the production of domestic feta, as it is less expensive and more readily available than sheep’s milk.
Despite being packed in brine, a solution of salt dissolved in water, authentic Greek feta has up to five times less salt than American cow's milk feta. Brine serves as a preservative, maintaining the quality and freshness of the cheese.

While harder cheeses can stay fresh for up to two to three weeks when wrapped tightly and unopened, fresh style cheeses are best consumed within a few days. The best thing to do is to keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. If your cheese is packed in olive oil or brine, store any leftovers in the liquid and follow package instructions. All cheeses and meats are perishables—by definition they degrade over time—so we encourage our customers to enjoy the cheese while it's in peak condition!

At Murray’s, we are cheese experts and enthusiasts who make, source, sell, and serve exceptional cheese and specialty foods nationwide.
The Murray’s Cheese branded product line comprises deliciously distinct, time-honored products made with the finest ingredients by passionate producers across the globe.
These products have been hand-selected by our trusted cheesemongers, who travel the world to taste countless items in search of flavors that are exceptional enough to be included in our branded product line.
We build strong relationships with our talented production partners. They trust our team to handle the extraordinary goods they’ve worked hard to perfect, as we bring them to households across the country.
Whether you’re looking for Gruyère from Switzerland, Brie from France, or Prosciutto di Parma from Italy, with a Murray’s branded product, you’ll receive our favorite version of a traditional product at an incredible value.