The traditional recipe for Feta remains unchanged through time. Daily we collect fresh sheep and goats milk from small flocks all over Central Macedonia. We prefer small herds because they graze outdoors and feed on the rich Mediterranean nature. We process the fresh milk immediately so that there is no deterioration in its characteristics. To process it we use what our ancestors used, namely fresh milk, rennet, salt and of course a lot of artistry. The proportion of milk is about 70% sheep’s and 30% goat’s in order to get that rich but smooth taste of sheeps milk in equilibrium with the sharpness of goat’s. This is the Greek flavor favored over the years and established as the distinctive recipe for “Feta Protected Designation of Origin (P.D.O.)”.

When Cheese cheese, hang strainer cloth ( muslin ) to drain and eliminate late moisture ( whey ) . Use shirty make slower the draining , in connection with the molds used in production lines , which is very important to keep more flavor and softer cheese management . This detail affects the final product, which will highlight the flavor of goat milk.

The next stage is maturation. The minimum aging at four to five months in a suitable temperature, is important in order for the fermentations to take place and for the cheese to achieve the right texture and develop that perfect taste. Afterwards it is kept in brine, which keeps the cheese alive for a year.

As you can see we do nothing more than what the old cheese makers did and thus keep alive the Greek culinary tradition. We offer excellent quality Feta with no compromise and this is recognized both in Greece and by the connoisseurs of the Great Taste Gold competition, where for the second year running Feta Tsantilas has stood out as the only sheep’s milk cheese that has managed the international distinction of three stars.