Browsing the cheese aisle in my local Dunnes Stores a feta cheese caught my eye.
Barrel Aged Feta c/othewhiskeynut
‘Barrel Aged’ it stated.
What barrels & for how long?
Turns out beechwood for a minimum of 60 days.
Beech Barrels c/othewhiskeynut
I couldn’t discern any wood influence – but enjoying the feta brought me back to lazy beachside days in Greece tucking into a wholesome & fresh feta cheese salad after the previous nights entertainment.
Using barley dried over a beechwood log fire – the richness, depth & above all – smokiness – of this traditional German style screams out YES to my palate.