Wheyward Girl Creamery’s 3rd Birthday Celebration

It’s our Birthday! Please celebrate with us on

Friday, August 17th and Saturday August 18th. Mark your calendars!

We will transport you, gastronomically speaking, to the lovely isles of Greece where the ancient sun-bleached ruins pierce blue skies as the Aegean Sea laps at the endless coastline. For your dining pleasure, we’ll have Greek salad with feta and Kalamata olives dusted with fresh oregano, Spanakopita hand pies (feta and spinach in filo), stuffed tomatoes & peppers, and Greek cheeses available for purchase on both days. Plus we’ll have salad roll-ups, grilled Halloumi bites on skewers and salami bites to sample on Friday the 17th, as long as supplies last.

Come join the fun and discover our tasty selection of cheeses from Greece:

Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavor imbibed from the brine preserve. Cooking the Halloumi removes all its saltiness and empowers it with a creamy texture. Since the cheese has a high melting point, it can be easily fried or grilled and is delicious when thinly sliced on a salad.

Our marvelous Feta is a sheep’s milk cheese that is made on the island of Lesbos, the only Greek island to hold a PDO for feta. The cheese maker, Tastanis, buys milk from shepherds in Agra who milk a breed of sheep native to the island. The sheep feed on shrubs, herbs, and flowers that grow near the sea, and are milked in the fields twice a day. This feta, which is aged for 4 months, has a crumbly texture, and the clean sweet, mildly grassy flavors that are characteristic of high quality sheep’s milk. It’s wonderful in salads, with pasta, and in savory dishes.

Mizithra or myzithra is a fresh cheese made with milk and whey from sheep or goats, or both. We carry the Mizithra that is salt-dried to produce a mature salty cheese similar to the Italian ricotta salata. It becomes a very dense, hard, white cheese and is considered the grating cheese par excellence of Greek cuisine, and is especially suited for sprinkling over hot pasta. It is primarily produced on the island of Crete but is widespread throughout Greece.

We hope you’ll come celebrate with us!

Follow us on Facebook www.facebook.com/wheywardgirlcreamery/ for more cheesy information including how to enter to win one of three gift certificates being given away during the month of August.