The Wine Experience

Sheep’s-milk cheeses are a pleasure to the palate. Their flavors vary, depending upon how long the cheese was aged and how, exactly, the cheese was made. You’ll find cheeses that almost pucker your mouth. You’ll find nutty, tangy morsels that seem a subtle collision of worlds. We’ve selected several to experience and enjoy. And we’ve paired each with a wine that will enhance its taste.

Feta is a cheese to crumble. To savor. To taste from many countries. Although Greece—where the cheese can be traced back to antiquity—is the most well known country for crafting feta, you can find mouth-watering squares made in Bulgaria, Israel, Italy, France, Hungary, Romania, Turkey, and Lebanon. Let your taste buds linger and you’ll notice that the taste of feta varies from place to place. Some are creamier than others, or saltier, or have a more distinct herbal flavor. Traditional feta is a young, crumbly, slightly salty sheep’s milk cheese pickled in brine. The best feta is white and smooth. Serve it as an appetizer with cured black olives, ham, salami, or dried fish—or toss the cheese gently in a green salad and enjoy.

A hearty red, such as Turning Leaf Shiraz or Turning Leaf Cabernet Sauvignon (California), or Naoussa (Greece) pairs deliciously well with the tangy nature of feta. A full flavored white, such as Turning Leaf Chardonnay (California) or White Rhone (France), is an equally delectable pairing.