The product

Feta DOP stagionata in botte

Particular selection of Feta DOP, aged in beech barrique
Code:
42097
Country of origin:
Greece
Type of Milk:
 Sheep's milk, Goat's milk
Weight:
900 g
Minimum order:
1 piece
More Information
Description Particular selection of Feta PDO produced with pasteurized sheep and goat's milk and seasoned in beech barrels
Appearance The paste is white in colour, slightly grainy, with small holes; the consistency is compact, but crumbly
Taste On the palate the lactic sensations prevail initially, then integrated by a good sapidity and citric and spicy notes; the Feta aged in barrique it is characterized by a more complex aroma with spicy notes
Maturing At least 2 months
Curiosity Feta Papathanasiou owes its goodness to at least two peculiar characteristics. The milk used, for 90% sheep and 10% goat, it comes from native breed animals used to free grazing and to feed on the local wild vegetation. To this is added a technique of very ancient maturation, which requires aging in beech barrels and gives Feta a complex aroma, with spicy notes
Our selection Barrel-aged Feta is unique, with a very different taste than classic Feta. In the barrel, which is made of a particular wood coming from the mountains of Epirus, the cheese develops aromas of wood and damp forest, while the aftertaste becomes persistent and spicy. For to obtain those aromas the product is matured for at least 4 months in a barrel
Suggestions Feta is very versatile in the kitchen and works exceptionally well in vertical tastings, with olive oil, ripe heart-type tomatoes or San Marzano, homemade bread, dried fruit such as plums, apricots, mangoes, wines medium-bodied whites with fragrant aftertaste such as Gavi, Franciacorta, Gewürztraminer and Muller Thurgau
More Information
Weight 900 g
Packaging Packaged in plastic tray
The producer

Papathanasiou - Agrinio - Greece

Why we chose them
Papathanasiou is a small family-run company founded in 1999 which is located near the town of Agrinio, in the center-west of Greece. The area, on the high natural interest for the presence of numerous natural parks, offers plenty of pastures and herds of sheep and goats. Milk used by Papathanasiou comes from this area. It is a modern facility, where they are produced, according to the traditional processing, the most typical local cheeses: feta cheese, Kefalograviera and other Greek cheeses. Papathanasiou still produces the feta cheese aging in barrels beechwood. A very ancient ripening technique which is documented as in the Homer's works, but the origin of which there are no clear historical sources, although it seems more due to transport reasons that the aging of the product. The mature feta cheese in brine, from three months up to one year, in tin containers, or in beech's casks and, like the wooden wine, improves with time - tells Nodas Papathanasiou. The aging in oak barrels gives the best result: in wooden cheese has the opportunity to "breathe" and to develop a more complex aroma with hints of spice.
From the same producer
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: valsana@valsana.it - Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. € 120.000 i.v.