THE ROAD OF CHEESE IN GREECE

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The Greeks and the cheese

cheese is not a food supplement, it is food cheese for breakfast, lunch, dinner, alone or

with other food

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REASONS economic

history limited

urbanization average

consumption of 23 kg per person per year

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FETA’S DESCRIPTION sheep milk or a

mixture of sheep and goat milk (maximum 30% goat's milk)

100,000 tons of feta in an annual basis

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HISTORY OF FETA Homer's ‘Odyssey’, Cyclope

Polyphemus

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NUTRITIONAL VALUE

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PRODUCTION OF FETA 1. Collection and delivery of

milk up to a temperature of 2 °C

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PRODUCTION OF FETA 2. to the cream

separator: cleaned, filtered, standardized. Cream’s separation from the milk

3. pasteurization 9

PRODUCTION OF FETA 4. add: lactic culture, yogurt

culture, rennet

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PRODUCTION OF FETA 5. we cut it and

place it in moulds so as to be shaped and to drip its liquids. Is being salted with roch salt and a few hours later is being placed in salt solution.

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6. it is being placed in containers - ripen for 10 days at 18 °C. Then in refrigerators for 50 days at 2°C

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PRODUCTION OF FETA 7. Feta cheese

after the maturing procedure of 2 months is safe and ready to be consumed.

promotion to the market

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ORGANIC CHEESE

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SAFETY REGULATIONS HACCP ISO

Raw milk Collection of

raw milk Reception of

raw milk Filtration of raw

milk

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SAFETY REGULATIONS HACCP ISO Storage of

raw milk Pasteurizatio

n Starter

culture

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SAFETY REGULATIONS HACCP ISO

Dry-salting Ripening

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SAFETY REGULATIONS HACCP ISO

Packaging Storage

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CONSERVATION metal containers or wooden barrels brine containing 7% salt

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Packages airtight

packages containers with

its natural brine

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GREEK SALAD olive oil feta fresh tomatoes cucumbers onions olives peppers herbs

   

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