MILK COLLECTION

The milk used as raw material for the production of the Cooperative's products is collected from farms in the broader Kalavryta area. Milk collection truck tanks reach every village and collect the fresh and quality milk of the farmers, helping to sustain life in these remote areas. The quality of the collected milk is checked daily and the farmers are guided to deliver safe and quality milk.

PASTEURIZATION

After the raw milk is checked it moves on to the pasteurization stage, which is the most important process of cheese making and is constantly controlled. The pasteurized milk, after being checked, proceeds to the cheese-making stage.

PROCESSING

The pasteurized milk proceeds to the cheese making stage and after it is brought to the correct temperature, the culture of beneficial microorganisms and the rennet are added. These two ingredients will help turn the milk into cheese. Then, after the milk has curdled, it is cut into small pieces and the curd is separated from the whey. The curd is then placed in moulds to be drained and the whey will then be used for the production of Myzithra cheese.

PLACEMENT IN MOULDS

The curd in the form of small pieces, will flow into the moulds where it will remain until the whey is drained. The moulds give shape to the cheese curd depending on the packaging medium to be used, e.g. wooden barrel (wedge shape) or tin can (rectangular shape).

STRAINING

The moulds are placed one on top of the other and left to drain for a certain time period and under controlled conditions of temperature and humidity. They are also inverted in order to properly drain the entire curd mass.

PRIMARY PACKAGING IN BARRELS

After straining, the cheese is removed from the moulds and placed in the packaging means, which are either the wooden barrel or the tin container. Salt and brine are added, respectively, they are sealed and taken to the ripening chambers.

MATURATION

The maturation of the Feta PDO takes place in two phases. In the first phase, it is maintained at 18oC with a relatively high chamber humidity until its pH drops. The cheese is checked and after the first phase is completed, it goes to the second phase where it is kept under refrigeration. Both phases are completed within two months of the production of the feta. Two months later, the Feta PDO is ready to be consumed.