World's most-awarded feta

Epiros, the world’s most awarded and the number one packaged feta in Greece, combines traditional cheese making expertise with a state of the art production and packaging facility.

The Epiros cheese facility is set on the foot of a mountainous range in Epirus, Greece processing 27,000 tonnes of sheep and goat’s milk annually, making it one of the largest cheese factories in Greece. The family-owned business, sources milk from over 1200 milk suppliers, majority being traditional, independent sheep and goat herders. Most of these farmers allow their herd to roam freely, feeding on the flora unique to the Epirus hills, giving the cheese its distinctive taste.

Around 70 percent of these farmers still milk by hand.

Know your authentic feta

As one of the largest producers of Protected Designation of Origin (PDO) Greek feta, Epiros Managing Director Stefanos Panteliadis says there is still a misconception of what truly authentic feta is and many consumers don’t realise the feta they are eating isn’t authentic.

“Within the EU, for a cheese product to be named a ‘feta’, it must meet a number of specific requirements, including being produced using only sheep’s milk, or a blend of sheep’s and goat’s milk using traditional techniques,” he states.

“Australia produces many fantastic cheeses, however the Australian ‘fetta’ style cheese is not authentic traditional PDO feta. It’s often made with cow’s milk without observing the traditional methods, the result is a very different taste profile. Epiros is one of a handful of authentic Greek feta products in the market.”

Authentic Greek feta must:

Be produced using only whole sheep's milk, or a blend of sheep's and goat's milk (with a maximum of 30 percent goat's milk)
48 hours after milking, the milk must be made into cheese
Abstain from using colorants, preservatives, or condensed or powdered milk
Use rennin (natural enzymes) to coagulate the milk, straining milk curd without pressure, salting it with coarse grained salt and ripening it in brine for at least 15 days.

More details about Epiros feta...

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