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.