Klondike Cheese Company’s Odyssey brand Feta is a life-simplifying ingredient for holiday entertaining and quick healthful meals during the year’s busiest season. This Greek-style cheese is available in plain or flavored varieties. Odyssey brand Feta, a classic made by Klondike for more than 20 years, does most of the work while you take all the credit. Third Generation brothers Ron, Steve and Dave Buholzer are all Master Cheesemakers. Under their direction, Klondike produces consistent, affordable cow’s milk Feta with artisan flavor that enhances everything from omelets to global appetizers and entrees.

Feta is ideal for creating quick, easy specialties on your seasonal menu. Festive Feta Salad with Blood Oranges, for example, brings a bright burst of color and flavor to your table. The simple recipe, provided herein, comes from chef Peter Sandroni of Le Merenda Restaurant in Milwaukee, WI —Klondike’s home state—and demonstrates how you can get Feta-festive with holiday meals.

With Klondike’s Odyssey brand Feta Cheese, you know you’re providing a blend of taste and tradition. Now you also can cater to guests who want to splurge on flavor and feel even better about it: Offer them appetizers made with Fat-Free Traditional Feta, Tomato and Basil, Mediterranean Herb, Peppercorn, and Garlic and Herb.

The historic Klondike Cheese Factory was originally started by a farmers’ cooperative more than three-quarters of a century ago. Under the operation of the Buholzer family, Feta remains the company’s signature cheese. For more information from Klondike, call 608-325-3021 or visit the website at www.klondikecheese.com.

 

Festive Feta Salad with Blood Oranges

From: Chef/owner Peter Sandroni of La Merenda Restaurant, Milwaukee, WI.

Yield: 2 servings

Salad:

2 blood oranges, peeled, segmented, juice saved

1/2 cup small red onion, cut in half, thinly sliced

1/2 cup kalamata olives, pitted

2 ounces arugula

1 teaspoon mint, finely chopped

4 tablespoons Klondike Cheese’s Odyssey brand Feta, plain

salt and pepper to taste

Dressing:

3 tablespoons fresh blood orange juice

1 tablespoon grated orange zest

1 tablespoon red wine vinegar

1 tablespoon garlic, minced

1/4 cup extra virgin olive oil

Peel orange and remove white pith parts from orange. Place oranges over small bowl and separate into segments, reserving juice while segmenting orange. In a medium serving bowl, add oranges, onions, olives, arugula, mint, Feta cheese, salt and pepper. Mix lightly. In a separate small bowl, add the remaining dressing ingredients, whisk together until frothy. Add dressing to salad, toss lightly. Serve immediately.