Sheep and goat cheese FETA PDO, matured in wooden barrels for 60 days.

Experience the rich and savory flavor of Sheep and Goat Cheese FETA PDO, aged for 60 days in wooden barrels. Perfect for soups, salads, and cheesy appetizers, this cheese boasts a PDO label, ensuring exceptional quality from its origin.

Kissas pasteurized sheep and goat milk cheese FETA DOP, aged for 60 days, is produced in Greece following ancient traditions. Slow aging in oak barrels ensures oxygen movement into the cheese, which helps develop its unique organoleptic properties. This is a milky-flavored, slightly sharp, and salty white soft cheese. We recommend adding it to soups, vegetable salads, pasta, using it to make savory tarts, or sprinkling it on roasted meat. It is also delicious served simply drizzled with olive oil along with olives, peppers, and crackers. Fat content 43%. It has a PDO (Protected Denomination of Origin) label, granted only to products whose quality and properties are intrinsically linked to their geographic origin. All stages of production (from raw material production to processing) must take place in that location. Production process. Starter cultures (ferments) are added to the milk, then it is heated to a temperature of 35 °C. Once heated, rennet (E1105) is added, then curd forms. The curd is then cut into smaller pieces and placed in a cloth to allow whey to drain. After a few hours, the curd is cut and salted dry. Then it is left in oak barrels for a few days to absorb the salt. The curd is then submerged in brine. Finally, the cheese is left to age for 60 days in the same oak barrel.

Lysozyme (E1105)

Milk