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Feta cheese - aged in barrels
Papathanasiou barrel-aged feta is made from sheep's milk with a little goat's milk and matures for at least 6 months in beech barrels. The semi-hard cheese is creamy with a spicy, milky and buttery flavour and notes of beech wood. Just as good on the cheese board as in hot dishes.
How to enjoy it:
Ingredients: pasteurised sheep's and goat's milk, salt, rennet, lactic acid bacteria.
Keep refrigerated (0–8 °C).
Nutritional value per 100 grams:
| Energy | 327 kcal |
| Fat | 27.8 g |
| - of which saturates | 19.5 g |
| Carbohydrate | 0 g |
| - of which sugars | 0 g |
| Protein | 19.1 g |
| Salt | 2.7 g |
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