This cheese has been carefully ripened in small old beech wood barrels, using traditional techniques. The barrels enable a small amount of oxygen to reach the salted curds as they ferment under whey, and the natural flora in the wooden staves helps to create aunique yeasty aroma.
After three months maturation the feta develops a soft, milky texture with a creamy, peppery finish. It is then marinated in pure Greek extra virgin olive oil seasoned with dried oregano.
*Pure EVOO will sometimes congeal when chilled, and will return to a fluid state at room temperature. We therefore recommend bringing the cheese and oil to room temperature before serving.