This traditional goat & sheep milk feta has a second maturation in hand-crafted beech wood barrels. Founded in 1952 by the Roussas family, the dairy specialises in feta cheese, using traditional methods from their Sarakatsani ancestors. With a modern facility in Almyros, Greece, the family continues to refine these techniques while maintaining the high quality of their internationally recognised PDO feta.
After 3 months maturation in the barrel, this PDO feta develops a rich, spicy flavour and longer finish.