Feta PDO
from £8.25
Our brine aged feta has well balanced and rich flavours. The texture is soft and crumbly with a salty, nutty flavour and lemon acidity.
Panagiotis Tastanis and his nephew Demetri produce their unique feta in the Agra region, on the western edge of the island of Lesvos in Greece. The village of Agra sits on the rim of a volcanic caldera that has been home to sheep and shepherds for centuries. Milk is sourced from fifteen shepherds and 1,500 local breed sheep to produce feta from December to July each year.
During the day, the sheep graze freely on the volcanic landscape. There they feed on a wide variety of herbs, grasses, wild flowers and shrubs. Around sixty per cent of the animals are milked by hand twice a day.
The cheese is dry-salted and matured in brine to develop well balanced and rich flavours. Unlike many commercially made feta, the texture is soft and crumbly with a salty, nutty flavour and lemon acidity. Perfect for a classic Greek Salad or Spanakopita, or served with fresh watermelon. We take a batch of feta at six-month maturity every spring-time to sell in our warmer months, typically from April through to September.
| Location | Agra, Lesvos, Greece |
|---|---|
| Rennet | Animal |
| Milk | Pasteurised sheep’s milk |
When serving cheese for a dinner party or at an occasion, it can be difficult to know how much to buy. As a guide, we suggest approximately 150g of cheese per person if you are serving an after dinner cheeseboard or 250g if your cheese will be your main course along with charcuterie etc.
Typically, a 250g piece of cheese will last at least two weeks kept in the fridge. Larger pieces with last longer.
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