Kostarelos hard feta is entirely handmade (cutting the curd, placing in moulds etc.), with home-made rennet and aged in beech barrels. The ageing process takes 12 months, something very difficult to achieve with feta and rarely found, even in Greece!
• Ingredients: pasteurized sheep's milk and up to 30% pasteurized goat's milk
• Organic processes but not certified yet (the milk is organic but the certification is pending) • Origin: Karystos, Island of Euboea
• Ageing: minimum 6 months
• Net weight: ~1kg
• Packaging: vacuum pack
The Kostarelos family have been producing cheese and yoghurt for three generations, since 1937. The respect and dedication to traditional ways of making, along with the family's know-how and sourcing milk exlusively from small Greek farms are the secretes to their success and quality of their products.