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Papathanasiou Feta 190gPapathanasiou Feta 190g
Papathanasiou Feta 190g
KARPENSIOU

Papathanasiou Feta 190g

€6,30
Includes VAT

This traditional Greek feta is matured in oak barrels, giving it a unique deep and soft sour nuance. It is made with at least 70% sheep's milk and the rest goat's milk. This combination creates a balanced and rich taste. Feta's history dates back thousands of years, and it is an integral part of Greek cuisine - so important that in 2002 feta was granted EU DOP protection.

Barrel-aged feta is more aromatic than the traditional brine-aged version. Its crumbly texture and salty, fresh flavor make it a perfect addition to salads, warm vegetable and meat dishes, and on bread with olive oil and herbs.

Drink recommendations:

  • White wines: crisp and citrusy wines, such as Assyrtiko from Santorini or a dry Riesling from the Mosel region, accentuate the saltiness and acidity of feta.
  • Rose wines: dry rosé from Provence brings delicious summer freshness.
  • Sparkling wines: dry Prosecco or Spanish Cava cut the saltiness and bring out the creamy texture of the cheese.
  • Beers and ciders: A light lager or dry apple cider balances the rich saltiness of feta.
lampaanmaito

PASTEURIZED

Pasteurized sheep's milk, goat's milk, salt, starter culture, rennet (of animal origin).

Energy 327 kcal, fat 27.8 g, of which saturated 18.5 g, protein 29.1 g, salt 2.7 g.

PAPATHANASIOU

MEET THE PRODUCER

Papathanasiou is a family-run micro-dairy founded in 1999, located near the town of Agrinio in Western Greece. The area is known for its pristine nature, numerous natural parks and rich pastures where sheep and goats graze freely. The milk used in the cheese factory comes directly from these local farms, which guarantees the freshness and high quality of the raw material.

Papathanasiou specializes in barrel-aged feta , but also makes other traditional Greek artisan cheeses, such as kefalograviera. Although the dairy is modern, the production methods are based on generations of craftsmanship. It is particularly famous for its feta aged in beech oak barrels – a method mentioned in the works of the ancient poet Homer.

Barrel aging usually lasts 3–12 months. During the aging process, the feta is allowed to breathe and its flavor deepens: alongside the saltiness, creaminess, spicy notes and a subtle woody tone emerge. The result is a prestigious DOP protected feta , which is perfect for salads, warm dishes or on bread with olive oil and herbs.

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