Bio Feta Cheese

P.D.O.

MEVGAL’s Authentic Greek BIO Feta is produced from fresh organic sheep and goat’s milk collected exclusively in Greece, following a certain and strict process.

Full taste. Natural aroma. Pure white color. Slightly salted.

The P.D.O. cheese with international recognition, high quality and great nutritional value.

Enjoy it in salads, use it in a variety of recipes or simply put it on a slice of steamy country bread, as Greeks do!

Available packaging types:
Vacuum Packaging 200g
Available packaging types:
Vacuum Packaging 200g

Bio Feta Cheese

P.D.O.

MEVGAL’s Authentic Greek BIO Feta is produced from fresh organic sheep and goat’s milk collected exclusively in Greece, following a certain and strict process.

Full taste. Natural aroma. Pure white color. Slightly salted.

The P.D.O. cheese with international recognition, high quality and great nutritional value.

Enjoy it in salads, use it in a variety of recipes or simply put it on a slice of steamy country bread, as Greeks do!

Nutritions

Declaration per 100g

Energy
1199kJ /289kcal
Total Fat
24,5g
Saturated Fat
15g
Carbohydrates
0,7g
Sugars
0,7g
Proteins
16,5g
Salt
2,6g

MEVGAL Greek&Grill Cheese-stuffed garlic mushrooms

Have you tried our delicious Greek & Grill cheese? Well here is your chance to make this easy and healthy recipe that you will absolutely love and be amazed by the chewy texture and unique flavor our Greek & Grill cheese will leave you with.

MEVGAL Greek&Grill Cheese-stuffed garlic mushrooms

Have you tried our delicious Greek & Grill cheese? Well here is your chance to make this easy and healthy recipe that you will absolutely love and be amazed by the chewy texture and unique flavor our Greek & Grill cheese will leave you with.


45 min

Difficulty

Ingredients

  • 4 large flat mushrooms
  • 1 red pepper quartered, seeds and stem removed
  • 4 tbsp olive oil
  • 1 clove garlic crushed
  • 1 tsp of leaves thyme
  • 6 halved baby plum tomatoes
  • 3 chopped spring onions
  • 1 tbsp baby capers, drained and rinsed
  • 1 red chili, finely chopped
  • Rocket to serve
  • Instructions

  • Heat the oven to 200C/fan 180/gas 6. Put the mushrooms and pepper on a baking tray with a lip. Mix 3 tbsp of olive oil with ½ garlic and ½ thyme, and brush a little over the mushrooms and pepper. Tuck the tomatoes and spring onions inside the mushrooms, drizzle with the rest of the garlic/herb oil and season. Cover loosely with foil, then bake for 20 minutes, turning the pepper quarters once. Remove the foil and bake for a further 10 minutes.
  • Take out the oven and turn on the grill. Add pepper quarter to the top of each mushroom, then top with a couple slices of MEVGAL Greek & Grill.
  • Slide under the grill until the Greek & Grill cheese is golden on top.
  • Mix 1 tbsp oil with the rest of the thyme, garlic, capers and chili. Spoon over the Greek & Grill cheese and serve on a bed of rocket.
  • More ideas

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