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.