Ελληνική Έκδοση | English Version
BIODAY (Click on the logo for the homepage)
FETA BIODAY P.D.O.

The FETA BIODAY cheese P.D.O. is produced using at least 70% biological sheep's milk and 30% biological goat's milk. The production procedure begins necessarily with the milk pasteurizing.

Αfterwards, the milk is put into special stainless cheese boilers with a capacity at approximately 1 tone. There the craftsman cheesemaker adds the rennet which curdles the milk and turns it into cheese. As soon the clump of cheese starts to form, it's cut with a special tool which is called kithara (guitar) into small pieces that look like cubes.

Then we put the cheese into parallelogram shaped moulds where it is left to drain and afterwards it is salted by hand. The straining whey is ideal for the production of other low fat products of milk such as Anthotiro and Mizithra.

After the above procedure the cheese gets into special tan-plate vessels full at brine and the product is sent to places to grow ripe where it remains for at least two months. During this period frequent inspections are being carried out in order to confirm the texture of the cheese's body and its flavor.

Fat in dry matter: 50%
Fat: 23%
Maximum moisture: 56%
Packages: 120 gr, 200 gr, 350 gr, 1 k, 14 k
Vacuum or Plastic taper in salted water.
Click on the image to enlarge

Click on the image to enlarge

Click on the image to enlarge

Click on the image to enlarge
Dreamlab - The Web Experts