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 Our feta is produced from the milk of sheep and goats, which are organically reared free in mountainous areas of Western Greece.
We produce the following three basic types of feta:
A) made exclusively of sheep's milk.
B) made from sheep milk 70% and goat's milk 30%.
C) made again from sheep's milk 80% and goat's milk 20%.
The acidity of the used milk is less than 23o D, PH greater of 6.55 and fat content 5.8-6.0%.
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 The milk is pasteurised at 68-70 degrees C and after freezing it at 32-34 degrees C.
We then add milk acid bio-additives, using yogurt approx. 0.3-0.5%.
The milk is thickened using rennet. This is made by the cheese makers in the old traditional way, from the stomachs of sheep and goats before they stop taking their mother's milk.
When the processing of the thickening is finished, it is put into stainless steal drums, where it stays for 1-2 days to drain.
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| The average composition of our feta cheese is: |
| Moister: |
52,90 % |
| Fat: |
26.17% ( or 43% if dried) |
| Whole protein: |
11,67 % |
| Lactose: |
0,17 % |
| Chlorium natrium: |
2,94 % |
| PH: |
4,41 |
Then it is the salted with thick granules of pure sea salt from the Mesolongi lagoon and it takes 2-3 days until the salt content reaches around 3%.
After 1-2 weeks the cheese is put in layers in wooden barrels inside brine, with salt content of around 7-8%.
Then the barrels are sealed and are ready to mature in dark and cool rooms, in a temperature of around 14-16 degrees C, with high `humidity until they reach PH of 4.4-4.6.
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Later on the barrels are put into a cold store at 3-4 degrees C, and left there for at least 2 months until are fully matured.
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| PACKAGING |
PACK/CART |
| 15 KG in salt water |
1 |
| 4 KG in salt water |
2 |
| 2 KG in salt water |
4 |
| 400 gr in salt water |
8 |
| 200 gr in vacuum pack |
12 |
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 It is a traditional cheese made from whey of goats and sheep. The whey is warmed with steam inside stainless steel round barrels revolving slowly and been continuously stirred until it reaches a temperature of 90 degrees C after approx. 40-45 minutes.
During the heating we add pure natural sea salt in a composition of 1.0-1.5%.
Later on we put the cheese in stainless steal moulds to drain for 3-5 hours.
Finally we put them in fridges, ready to be packed and sold to markets.
For the production of dry Anthotiro:
After the first draining we lightly salt it and we put them in well ventilated chambers than 40% and subsequently is ready for packing etc
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click to see the organic producers of our network
Analytic information about the places of processing, packing and marketing in Western Greece is presented in Organic Market
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