Feta Voras

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

Regular price £0.00
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  • Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)

Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £39.50, standard delivery is £8.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese. 

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...

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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.

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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...

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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.

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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

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