THE ROAD OF CHEESE IN GREECE

The Greeks and the cheese cheese is not a food supplement, it is food cheese for breakfast, lunch, dinner, alone or with other food

REASONS economic history limited urbanization average consumption of 23 kg per person per year

FETA’S DESCRIPTION sheep milk or a mixture of sheep and goat milk (maximum 30% goat's milk) 100,000 tons of feta in an annual basis

HISTORY OF FETA Homer's ‘Odyssey’, Cyclope Polyphemus

NUTRITIONAL VALUE

PRODUCTION OF FETA 1. Collection and delivery of milk up to a temperature of 2 °C

PRODUCTION OF FETA 2. to the cream separator: cleaned, filtered, standardized. Cream’s separation from the milk 3. pasteurization

PRODUCTION OF FETA 4. add: lactic culture, yogurt culture, rennet

PRODUCTION OF FETA 5. we cut it and place it in moulds so as to be shaped and to drip its liquids. Is being salted with roch salt and a few hours later is being placed in salt solution.

6. it is being placed in containers - ripen for 10 days at 18 °C 6. it is being placed in containers - ripen for 10 days at 18 °C. Then in refrigerators for 50 days at 2°C

PRODUCTION OF FETA 7. Feta cheese after the maturing procedure of 2 months is safe and ready to be consumed. promotion to the market

ORGANIC CHEESE

SAFETY REGULATIONS HACCP ISO Raw milk Collection of raw milk Reception of raw milk Filtration of raw milk

SAFETY REGULATIONS HACCP ISO Storage of raw milk Pasteurization Starter culture

SAFETY REGULATIONS HACCP ISO Dry-salting Ripening

SAFETY REGULATIONS HACCP ISO Packaging Storage

CONSERVATION metal containers or wooden barrels brine containing 7% salt

Packages airtight packages containers with its natural brine

GREEK SALAD olive oil feta fresh tomatoes cucumbers onions olives     GREEK SALAD olive oil feta fresh tomatoes cucumbers onions olives peppers herbs