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ONNAR feta Cheese
ONNAR feta Cheese ONNAR feta Cheese ONNAR feta Cheese
ONNAR feta Cheese


 

Feta is arguable the best – known Greek food abroad. It has a mild, milky flavour that remains fresh and accessible, and can be easily enjoyed on a daily basis.
Greek Feta production has very specific rules that control the manufacture process and the allowed percentage of goat’s milk in the cheese. Feta is made predominantly with sheep’s milk, although a small percentage of goat’s milk (up to 30%) can be added. Cow’s milk is never used in the production of true Feta.
 
The Authentic Barrel-Aged Feta from Greece may be the best feta in the world. The Onnar Barrel Aged Feta is made in a traditional manner . The feta cheese is molded into large round forms, which is then stacked into 120 lb barrels. The cheese ages in these wood barrels for four months allowing the cheese to become rich in flavor.
Made from fresh milk of free-ranging sheep and goats, this feta cheese is made during months when grasses are green for a sweet flavor.                                                                              
 
 
Feta is the quintessential Greek table cheese, but it is also excellent in all sorts of other dishes. As a main ingredient, it finds its way into savory pies, made with Feta and eggs, or combinations of cheeses, or mixtures of greens and cheese. It is also a staple on the meze table, and can be grilled or baked in paper and even sautéed, sometimes with a crust of nuts or sesame seeds or a simple egg and flour wash. In the summer, it is hard to avoid thinking of ripe, juicy tomatoes, crunchy cucumbers, and sharp, fleshy Greek olives. Add a few morsels of Feta and you’ve created the framework for a classic Greek salad. A diversity of ingredients makes it all the more opulent.Typical additions to this Greek classic are capers, dried Greek oregano, sliced peppers, fresh summer herbs such as mint, chopped scallions, thinly cut onions and a generous splash of extra virgin olive oil.   
 
                                                                                                   
Feta is mostly made in small dairies that buy the milk directly from surrounding farmers, but whether the dairy is large or small, the production process is similar.
The milk is either collected by or delivered to the cheese dairies on a daily basis. Sheep’s milk, compared to cow’s milk, is low in yield but high in protein and fat solids.
Greeks (together with the cheese-obsessed French) have the highest per capita cheese consumption in Europe. The most striking display is barrel-aged Feta, glistening with whey in the barrel, and cut in neat triangular wedges.

 

 
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