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.Sheep's MILK, Goat's MILK, Salt, Animal Rennet, Starter Cultures
