Founded in 1969 by Kissas Lambros, the first dairy was established in the mountainous region of Argithea; in the village of Stefaniada, Greece. Without the availability of electricity, production is exclusively based on manual labor and the milk is processed in vats heated over a wood fire. In 2005, the ever-increasing demand for Feta led to the transfer of the dairy to Mouzaki and the establishment of the company in its current form.
The cheese is matured in oak barrels for 2 months. This Feta is a remarkable product for its history, its traditions, its terroir and of course for its very particular taste.
Firm and compact, yet easily crumbled, it has no rind, and a myriad of small holes.
FLAVOUR: The first impression is fresh and slightly acidic, with a salty spiciness on the finish, a rich flavour, and hints of wild herbs.
HOW TO ENJOY: Inseparable from Mediterranean cuisine, it is the culinary emblem of salads from the South. It makes for an exquisite addition to flatbreads, pizzas, and omelets.
Pair it with a traditional resinated Greek white wine, Kourtaki; or for classic pairing, try a Moschofilero or a Savatiano.
