Home Dairy Cheese Kostarelos 12-Month Barrel-Aged Feta

Kostarelos 12-Month Barrel-Aged Feta

Kostarelos family feta is entirely handmade from beginning to end in the most traditional way possible. Cheesemakers cut the curd, place it in moulds, rotate it in beech barrels, then inspect and painstakingly care for each feta block as it ages over a twelve month period. Ageing feta for this length of time is difficult to achieve but done right it will develop an incredibly complex and long-lasting flavour. It is spicy but not overwhelming so. A rare treat and something that's hard to find, even in Greece!
As low as £8.70
Net content: 150g-350g

Packaging: Vacuum pack

Suitable for Vegetarians

Ingredients: Pasteurised Sheep's Milk (70% Min) And Pasteurised Goat's Milk (30%)

Allergens: Milk

Typical ValuesPer 100g
of which Saturates17g
of which Sugars1.4g
Less is more with this feta and allow it to shine

Yes we came into an important conclusion: Fava is one of our favourite dishes.

Some of us Maltbies like it as a main dish, some as a side or a meze, but we all agree that we love it, as it brings in mind grandmothers/ holidays/ old greek cafes (kafeneia) back home.

So, following The Greek Larder's residency, we managed to get Thodori reveal his signature fava recipe and here we tried it in our kitchen with a Greek salad topping.

It was super easy and it was the perfect lunch break for busy people like us.

Kostarelos, Markopoulos, Attica

The Kostarelos family started making cheese with milk from their own farms in 1937 to serve to guests at their tavern in Markopoulo. By the 1960s production had expanded, and they opened more dairy facilities, creating an integrated, structured production process, while still preserving their traditions. Three generations later, the Kostarelos family continue to collect milk from selected small farms and make cheese, yoghurt, rice puddings and other dairy products. Respect and dedication to tradition, along with the family's know-how in sourcing milk exclusively from small Greek farms, are the secrets to their success and the quality of their products. Their barrel-aged feta is considered one of the very best and few forget the experience of first trying their traditionally strained Greek yoghurt.

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