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
| 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 |
| 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.
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