President Cheese, Feta

President Feta is a compact, briny block of white cheese you’ll typically find in the refrigerated specialty cheese or deli aisle, shelved near other Mediterranean and soft cheeses like goat cheese, halloumi, and ricotta. Packaged as an 8 oz wedge or tub, it sits by olives, hummus and pita where shoppers assembling Mediterranean meals congregate. It’s a good pick for quick dinners, picnic platters, weekend brunch salads, or midweek meal prep—think Greek salads, baked vegetables, omelets, or sprinkled over a grain bowl. The President brand leans on European cheesemaking heritage and approachable quality: marketed as an accessible “import-style” option for home cooks who want a little culinary sophistication without specialty-store prices. Packaging and labeling usually emphasize simple ingredients (pasteurized milk, cultures, enzymes, salt) and “pasteurized” for food-safety reassurance; there’s often no organic seal or playful kid-oriented branding, and the label can carry a mild “natural” halo by listing few recognizable ingredients. In plain terms this is a traditionally made cheese that has been pasteurized and packaged for retail — processed enough to be shelf-stable in refrigeration but not formulated with industrial additives. Sensory notes: it’s crumbly yet creamy, with a tangy, saline bite and a grainy, melt-resistant texture; aroma is milky and slightly acidic. The ritual of using it is tactile — crumbling over salads, slicing into wedges for a meze platter, or stirring into warm pasta — and the small-format packaging encourages both quick salads for weeknights and more deliberate entertaining moments.