Staka butter is traditionally made in Crete, Greece. It is made from the residue of clarified butter with an addition of flour. Staka keeps well in the refrigerator for almost a year and it is considered an essential ingredient in Cretan kitchen as it is used for thickening all sort of dishes including soups and sauces.
• Ingredients: sheep’s milk 100%
• Origin: Sfakia, Crete (recipe from Chania, Crete)
• Net content: 300g
• Packaging: glass jar
In Crete, it is cooked with eggs or in traditional risottos (gamopilafo). Use it in all dishes such as pasta or over oven bakes to enhance the flavour.
The Producer: Manousos Tsitsiridis, from Sfakia, Crete
In 1994, having just graduated from the Dairy School of Ioannina, the 35 year-old Manousos Tsitsiridis took over the family cheese business in the village Askifou, Sfakia. With the same old family recipe, he makes daily from November through July a total of 60 tons of cheese a year, exclusively with local milk, supplied by 35 farmers of the region.
Whatever their origins, Greek cheeses are among the finest in the world, and many varieties have been accorded protection under the European Union's Protected Denomination of Origin (PDO) provisions.