Made at the Roussas family's dairy, near Almyros on the Aegean coast of mainland Greece.

Hard Sheeps and Goats Milk Cheese

Traditional Animal Rennet

Pasteurised sheeps and goats milk

The Roussas family has made Feta for over 50 years. Their factory is small compared to most Greek feta producers but larger than most of our suppliers. They produce about ten times more cheese than Montgomery. Having said this, the production is still quite hands on and the essentials of traditional Feta manufacture are followed, namely using local sheep and goats milk, producing their own starters, dry salting the cheese before brining and maturing it in large wooden barrels. Their cheese has a rich, aromatic, winey, woody flavour from the barrel aging, alongside creamy, lactic, salty, almost white chocolatey flavours from the cheese itself.