Milk collection
The process begins with fresh, high-quality milk collected from certified animals. The milk is tested daily in order to ensure consistent safety and high quality.
Pasteurization
After all necessary checks are carried out, raw milk undergoes pasteurization. This is one of the most important stages of cheese-making, as it guarantees product hygiene and safety. After pasteurization, the milk is ready for the cheese-making stage.
Processing
Beneficial microorganisms and rennet are added to the pasteurized milk at the appropriate temperature. These ingredients help turn the milk into cheese. Once coagulated, the milk is cut into small pieces to separate the curd from the whey. The curd is then transferred to moulds and the draining process begins.
Placement in moulds
The curd, in the form of small pieces, is placed into moulds where it remains until the whey is removed. The moulds determine the shape of the cheese, depending on the type of packaging that will be used, such as the wooden barrel (wedge shape) or the tin container (rectangular shape).
Straining
The moulds are stacked on top of each other and are left to drain for a specific period under controlled temperature and humidity conditions. During this process, the moulds are inverted to ensure uniform draining of the entire curd mass.
Salting
After straining, the cheese is removed from the moulds and transferred into wooden barrels or tin containers. Salt and brine are added, respectively, the containers are sealed, and placed in ripening chambers.
Maturation
The ripening of Feta PDO occurs in two phases. In the first phase, it is kept at a temperature of about 18°C with high relative humidity until the desired pH drop is achieved. After the first phase is completed and the necessary checks are carried out, the second phase takes place, during which the Feta is kept in refrigerated chambers under low and controlled temperature conditions. The two phases are completed within two months of production, at which point the Feta PDO is ready for consumption.
