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Feta PDO from Lesvos 1kg
Cheesemakers on the island of Lesvos (or Mitilini) make this fantastic, creamy block feta from late December to early July, following a recipe that has been around since Homer’s Odyssey. The mountainous island is famous for its volcanic subsoil, mild climate and rich flora and fauna, all of which make extremely rich pastures for lucky goats and sheep to feast on. The end result is milk - and cheeses - that are rich in natural sweetness, vitamins and healthy chain fats (CLAs).
Rodou family opened their first dairy in 1968 in Chidira on the west of the island. In 1997, the business was handed down to the second generation and began trading under the name Lesvigal.
Rodou family opened their first dairy in 1968 in Chidira on the west of the island. In 1997, the business was handed down to the second generation and began trading under the name Lesvigal.
£15.00
Unit Price
£1.50
/ 100 g
Net content: 900g
Packaging: Vacuum pack
Suitable for Vegetarians
Ingredients: Pasteurised Sheep's Milk And Up To 30% Goat's Milk, Sea Salt, Cultures, Vegetarian Rennet
Allergens: Milk
Packaging: Vacuum pack
Suitable for Vegetarians
Ingredients: Pasteurised Sheep's Milk And Up To 30% Goat's Milk, Sea Salt, Cultures, Vegetarian Rennet
Allergens: Milk
| Typical Values | Per 100g |
|---|---|
| Energy | 1279kJ/ 309kcal |
| Fat | 26g |
| of which Saturates | 16g |
| Carbohydrate | 0.5g |
| of which Sugars | 0.5g |
| Protein | 18g |
| Fibre | 0g |
| Salt | 2.8g |
This large feta bock is ideal for making pies or spanakopita.
This is a version of the dish we've been serving ever since opening and exactly how my mom still cooks it in Istanbul.
Unlike the common mücver this one has lots of fresh garlic for a more pungent flavour and therefore shares similarities with öcce fritters of Antep (a province in Southeastern Turkey).
Lesvigal, Lesvos, Aegean Islands
The Rodou family opened their first dairy in 1968, in Chidira, on the island of Lesvos. In 1997, the business was handed down to the second generation and began trading under the name Lesvigal. It now operates out of a state-of-the-art dairy factory in Vatousa on Lesvos, and it is the largest cheesemaker in the Aegean.
