Feta is one of the most easily identifiable PDO cheeses in Greece. The grass from the mountain pastures by the sea provides a rich and tasty base for the milk. Once collected, the milk is then renneted. The curds thus obtained are sliced, drained and distributed in molds. They are then salted, then removed from the mold and begin their maturation in barrels, with brine. Feta is a fresh cheese, its paste is crumbly and its taste balances between the subtle notes of the sheep’s milk and the strong and tangy character of the goat’s milk. Milk : Pasteurised goat & sheep's milk Mature time: 2-3 months