1. THE ROAD OF CHEESE IN GREECE

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

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

4. 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

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

6. NUTRITIONAL VALUE

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

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

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

11. 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.

12. 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

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

14. ORGANIC CHEESE

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

16. SAFETY REGULATIONS HACCP ISO
Storage of raw milk
Pasteurization
Starter culture

17. SAFETY REGULATIONS HACCP ISO
Dry-salting
Ripening

18. SAFETY REGULATIONS HACCP ISO
Packaging
Storage

19. CONSERVATION metal containers or wooden barrels
brine containing 7% salt

20. Packages
airtight packages
containers with its natural brine

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