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Kourouniotis Barrel-Aged Feta PDO
This sheep and goat’s milk feta is produced daily by hand and then aged in beech barrels for at least 3 months, producing a distinctive rich, salty and crumbly feta. 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.
Net content: 200g-350g
Packaging: Wax paper (cut and packed by M&G)
Ingredients: Pasteurised Sheep And Goat's Milk, Salt, Rennet
Allergens: Milk
Packaging: Wax paper (cut and packed by M&G)
Ingredients: Pasteurised Sheep And Goat's Milk, Salt, Rennet
Allergens: Milk
| Typical Values | Per 100g |
|---|---|
| Energy | 1262kJ/ 304kcal |
| Fat | 25.4g |
| of which Saturates | 17.4g |
| Carbohydrate | 0.4g |
| of which Sugars | 0.4g |
| Fibre | 0g |
| Salt | 1.9g |
Try it with a drizzle of honey on a cracker for the ultimate sweet and salty mix.
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).
Kourouniotis, Elliniko, Peloponnese
Vasilis Kourouniotis, after many years of working alongside famous cheese makers from Arcadia, set up his own traditional dairy in Elliniko and began producing a range of local cheeses from goat and sheeps’ milk. Based in the centre of the Peloponnese, Kourouniotis has access to traditional, small-scale dairy from the surrounding mountains of Arcadia. The feta is produced daily by hand and then aged in beech barrels for at least 3 months, culminating in a distinctive, rich, salty, and crumbly feta.
