Aphrodite feta has been skillfully ripened in old beech wood barrels using traditional techniques in Northern Greece. The wooden barrels enable a small amount of oxygen to reach the salted curds as they ferment, and the natural flora in the wooden staves helps to create a unique yeasty aroma.
After 3 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, but will return to a fluid state at room temperature. We therefore recommend bringing the cheese and oil to room temperature before serving.
Ingredients:pasteurized sheep and goat's milk, sea salt, culture, microbial rennet, extra virgin olive oil, herbs & spices.