Proud dairy farmer Vasilis Kourouniotis lives and breathes cheese on his farm in the mountainous village of Elliniko in the centre of the Peloponnese. Sloping into the river Lousios, his traditional, small-scale dairy is powered by the incredible fresh and fragrant sheep’s and goat's milk who feast on the abundant surrounding hills of Arcadia. This large tub is for true feta lovers. The milky white salty cheese is produced daily by hand and then aged in beech barrels for at least 3 months, producing a distinctive rich and crumbly feta that works effortlessly in salads or partners beautifully with ricotta for hot pies such as spanakopita.