‘Greek white’, a fitting descriptive name for a white cheese made in Greece. With the additional picture on the packaging of small white blocks in a salad, and the shape of the packaging, we expect to have a feta-style vegan cheese in hand.
The cheese itself is bright white and a quite firm, dense and pasty block. As it comes packaged in brine, the cheese is moist when unpacked.
The buttery texture and taste is to us a bit more on the salty than the sour, acidy side of the balance. It melts very well, due to its base of coconut oil and potato starch, which is very suitable for fresh dairy cheese-like melting.
Coconut oil and potato starch are not known for their feta-like taste. In the ingredients we note Greek White contains Glucono-Delta-Lactone, listed as an acidity regulator, which we understand is intended to impart a feta-like tangy acidity.1 In addition, there are further undefined aromas and olive extract, the latter, we suppose as an antioxidant to prolong shelf-life.
This vegan alternative to feta cheese is to us a bit too far on the salty butter side and misses the spicy, tangy bite of a firm feta.
