Feta is one of the most famous white cheeses in the world. It is a product benefiting from a protected designation of origin (PDO) since 2002, with recognized production areas in mainland Greece and on the island of Mytilene. To qualify as Feta AOP, a cheese must meet the following conditions:
It must come only from mainland Greece and, from the islands, exclusively from Lesvos.
It must be made from Greek pasteurized goat and sheep milk, with a minimum of 70% sheep and a maximum of 30% goat.
It must age in wooden barrels or cans for at least 2 months, with humidity not falling below 85%.
The name feta comes from the common practice of cutting it into large triangles to place in wooden barrels. Others of course claim that its name comes from the fact that it is cut and served in slices.
The recipe for Feta PDO Messinia from the Memmos family is a combination of sheep and goat’s milk, which is produced exclusively a few kilometers around our Kopanaki cheese factory, in the semi-mountainous region of Upper Messinia.
Our Feta, like the rest of our cheeses, is made from fresh pasteurized milk and follows the same variations in texture and taste of the milk itself, depending on the period of its collection. In general, the richer the pastures, the more fat the milk produced by the animals. The less rich the pasture, as in winter, the less tender the cheese made with this milk will be. That’s why we also combine different milks from different places depending on the season. It is a kind of art to achieve the possible “meaningful” taste result of Memmos.
This makes Feta AOP Memmos a unique product every time and a cheese that is easily recognizable by taste. Of course, this is where the big difference between our cheeses lies, compared to large cheese factories and industrial cheese units, where the result produced is always the same.
Our feta is available in packages of approximately 200 grams, 500 grams, 1 kilo and in a 7 kilo metal can.
