Feta Voras
milk type
Sheep & Goat
ingredients
Sheep's MILK, Goat's MILK, Salt, Animal Rennet, Starter Cultures
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Amynteo-Florinas, Greece
milk source
Bought in
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milk type
Sheep & Goat
ingredients
Sheep's MILK, Goat's MILK, Salt, Animal Rennet, Starter Cultures
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Amynteo-Florinas, Greece
milk source
Bought in
cheesemakers
Andreas Dmitriou
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The name Feta, literally meaning slice, originated in the 17th century likely in reference to the practice of slicing up cheese to be placed into barrels.
Background
Sokratis and Andreas are third generation shepherds from Macedonia, who also grew up making feta cheese. Sokratis received his bachelor’s in engineering and business, which he puts to use in maximi...
Read More
Sokratis and Andreas are third generation shepherds from Macedonia, who also grew up making feta cheese. Sokratis received his bachelor’s in engineering and business, which he puts to use in maximizing the space in their facility so that they can process more milk but with minimal influence from machines. Andreas was trained as a master cheesemaker in Italy and brought back really high-skilled techniques that are not common in feta production, like changing starter cultures throughout the season to react to changes in milk and humidity. Having seen young people leave for more lucrative careers, the brothers are committed to providing a sustainable income for shepherds working in the region, to ensure a life and future for families that have farmed across generations. These highly skilled shepherds guide the sheep using local breeds of sheep dog and navigate the potential dangers from bears and wolves, while gaining access to the best food the land has to offer depending on the season.
Read Less
Our Work
Known for its high mountains and fertile soil, the diverse horticulture in the region, made up of wild garlic, acacia trees, rosemary, oregano amongst others, comes through elegantly in the rich fa...
Read More
Known for its high mountains and fertile soil, the diverse horticulture in the region, made up of wild garlic, acacia trees, rosemary, oregano amongst others, comes through elegantly in the rich fatty milk used for Feta Voras. Florina is one of the seven regions that can make traditonal PDO feta. Andreas cuts the curd but then drains into the individual moulds, which go down a belt maze Sokratis has constructed to allow for the cheese to naturally drain moisture. These are then flipped at the end and put into brine made using Peloponnesian sea salt.
Read Less
Serving Suggestions
Feta means “slice” so a slice of it sits on every table to be incorporated into all of the local dishes. For Macedonia, that’s grilled lamb, rocket and florina pepper salad, baked pastries and fresh vegetables
Feta Voras
This creamy, crumbly feta, can be enjoyed every day - use in a salad or over grilled vegetables, or enjoy on is own with a slug of olive oil and a shower of dried oregano
The name Feta, literally meaning slice, originated in the 17th century likely in reference to the practice of slicing up cheese to be placed into barrels.
milk type
Sheep & Goat
ingredients
Sheep's MILK, Goat's MILK, Salt, Animal Rennet, Starter Cultures
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Amynteo-Florinas, Greece
milk source
Bought in
cheesemakers
Andreas Dmitriou
background
Sokratis and Andreas are third generation shepherds from Macedonia, who also grew up making feta cheese. Sokratis received his bachelor’s in engineering and business, which he puts to use in maximizing the space in their facility so that they can process more milk but with minimal influence from machines. Andreas was trained as a master cheesemaker in Italy and brought back really high-skilled techniques that are not common in feta production, like changing starter cultures throughout the season to react to changes in milk and humidity. Having seen young people leave for more lucrative careers, the brothers are committed to providing a sustainable income for shepherds working in the region, to ensure a life and future for families that have farmed across generations. These highly skilled shepherds guide the sheep using local breeds of sheep dog and navigate the potential dangers from bears and wolves, while gaining access to the best food the land has to offer depending on the season.
our work with this cheese
Known for its high mountains and fertile soil, the diverse horticulture in the region, made up of wild garlic, acacia trees, rosemary, oregano amongst others, comes through elegantly in the rich fatty milk used for Feta Voras. Florina is one of the seven regions that can make traditonal PDO feta. Andreas cuts the curd but then drains into the individual moulds, which go down a belt maze Sokratis has constructed to allow for the cheese to naturally drain moisture. These are then flipped at the end and put into brine made using Peloponnesian sea salt.
pairing suggestion
Feta means “slice” so a slice of it sits on every table to be incorporated into all of the local dishes. For Macedonia, that’s grilled lamb, rocket and florina pepper salad, baked pastries and fresh vegetables
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