{"id":59,"date":"2011-05-10T20:56:36","date_gmt":"2011-05-10T20:56:36","guid":{"rendered":"http:\/\/nordicfoodlab.org\/sol-feta\/"},"modified":"2022-02-19T23:39:07","modified_gmt":"2022-02-19T23:39:07","slug":"sol-feta","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2011\/05\/sol-feta\/","title":{"rendered":"S\u00f8l Feta"},"content":{"rendered":"\n<p>by <a href=\"[get_bloginfo]url[\/get_bloginfo]\">Lars<\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"548\" src=\"https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2022\/02\/Nordic_Lab_FINAL_2020_Page_012_Image_0001-1024x548.jpg\" alt=\"\" class=\"wp-image-2557\" srcset=\"https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2022\/02\/Nordic_Lab_FINAL_2020_Page_012_Image_0001-1024x548.jpg 1024w, https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2022\/02\/Nordic_Lab_FINAL_2020_Page_012_Image_0001-300x161.jpg 300w, https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2022\/02\/Nordic_Lab_FINAL_2020_Page_012_Image_0001-768x411.jpg 768w, https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2022\/02\/Nordic_Lab_FINAL_2020_Page_012_Image_0001-1536x822.jpg 1536w, https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2022\/02\/Nordic_Lab_FINAL_2020_Page_012_Image_0001.jpg 1966w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>We have been collaborating with Arla on several projects, but this is probably the one we are most excited about. Just concerning s\u00f8l, the good people people there have done several cheeses, all quite good, but none with that &#8220;wow, that&#8217;s&#8230;.amazing&#8221; quality we were all hoping for. Until this feta here. We agreed it was important to have an extremely good quality product to launch for the consumers, and this cheese is at this level. <\/p>\n\n\n\n<p>The feta style really suits the s\u00f8l, the slight saltiness emphasizing the best parts of the flavor profile. The hard working lads at Arla found the s\u00f8l worked best when incorporated into a very high fat content, and then through a rather clever process is returned to a milk proper for feta production. We just finished a final taste tweak and are both excited to have a product that will be available to consumers<\/p>\n","protected":false},"excerpt":{"rendered":"<p>by Lars. We have been collaborating with Arla on several projects, but this is probably the one we are most excited about. Just concerning s\u00f8l, the good people people there have done several cheeses, all quite good, but none with that &#8220;wow, that&#8217;s&#8230;.amazing&#8221; quality we were all hoping for. Until this feta here. We agreed it was important to have an extremely good quality product to launch for the consumers, and this cheese is at this level. The feta style really suits the s\u00f8l, the slight saltiness emphasizing the best parts of the flavor profile. The hard working lads at Arla found the s\u00f8l worked best when incorporated into a very high fat content, and then through a rather clever process is returned to a milk proper for feta production. We just finished a final taste tweak and are both excited to have a product that will be available to &#8230; <a title=\"S\u00f8l Feta\" class=\"read-more\" href=\"https:\/\/nordicfoodlab.org\/blog\/2011\/05\/sol-feta\/\" aria-label=\"More on S\u00f8l Feta\">Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":"<p>by Lars. We have been collaborating with Arla on several projects, but this is probably the one we are most excited about. Just concerning s\u00f8l, the good people people there have done several cheeses, all quite good, but none with that &#8220;wow, that&#8217;s&#8230;.amazing&#8221; quality we were all hoping for. Until this feta here. We agreed it was important to have an extremely good quality product to launch for the consumers, and this cheese is at this level. The feta style really suits the s\u00f8l, the slight saltiness emphasizing the best parts of the flavor profile. The hard working lads at&hellip;<\/p>\n","category_list":"<a href=\"https:\/\/nordicfoodlab.org\/blog\/category\/uncategorized\/\" rel=\"category tag\">Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/59"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=59"}],"version-history":[{"count":1,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/59\/revisions"}],"predecessor-version":[{"id":2558,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/59\/revisions\/2558"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=59"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=59"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=59"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}