I'd go with ricotta if the feta is to exxy for cooking...or look for the danish feta - much smoother and creamier texture than normal feta, but it is usually HEAPS cheaper too![]()
I'd go with ricotta if the feta is to exxy for cooking...or look for the danish feta - much smoother and creamier texture than normal feta, but it is usually HEAPS cheaper too![]()
if its aussie made it has the be made with pasterised milk so look for stuff in the packets and check the labels
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