Feta cheese production

Our production facility is situated outside of Ptolemaida, in a small village called Anarrachi. Our production facilities of 3.000 m2 are housed within a larger industrial space. Patsikas Co maintains the Greek cheese tradition and reassures total quality with ISO 9002, the newest hygiene and production standard in the industry today.
We respect the environment by using the latest cleaning facilities for our production waste. Our product packaging is being developed according to the needs of our customers. Klisoura Feta cheese is heading towards the future with Quality and Taste as our guide. We develop tasty products with respect to the environment and people.
You mau see below some photos from our facilities and hi-tech equipment :

Industrial Unit in Anarrachi
Industrial Unit in Anarrachi
External view of machinery
External view of machinery
Internal view of machinery
Internal view of machinery
Milk concentration
Production line
Production line
Production line
Production line
Production line
Chemical Lab
Chemical Lab
Chemical control

Feta Soufle

* 1 cup milk
* 3 tablespoons butter
* 1/4 cup flour
* 1/2 teaspoon salt
* Few grains cayenne
* 1/4 pound process Feta cheese
* 4 eggs, separated

1. Set oven for slow, 300°F. Heat milk but do not scald. Melt butter in top of double boiler, blend in flour, salt, cayenne.
2. Add heated milk; stir over hot water until smooth and thickened. Slice cheese into sauce; stir until cheese melts. Remove from heat.
3. Beat egg yolks with a fork until well blended. Add a little of the cheese sauce; stir mixture into remaining cheese sauce.
4. Beat egg whites stiff but not dry; fold in cheese sauce gently but thoroughly.
5. Turn into ungreased 1 1/2 quart casserole to within 1/4 inch of top (if any is left, bake separately in small, ungreased baking dish).
6. Make a shallow path, using a teaspoon about 1 inch in from edge of casserole.
7. Bake 1 1/4 hours. Do not open oven while baking. Serve at once.


Potato & Cheese Croquettes

* 2 3/4 pounds of potatoes
* 3/4 cup of feta cheese
* 4 egg whites
* 1 tablespoon of finely chopped fresh parsley
* toasted bread crumbs, crushed
* sea salt
* freshly ground black pepper
* olive oil for frying

1. oil the potatoes in skins. When cool enough to handle, peel and grate. Place in a bowl, add egg yolks, parsley, and salt and pepper to taste. Mix until well blended and form into patties.
2. Put toasted bread crumbs in a shallow bowl or plate.
3. Put 1/4 inch of oil in a frying pan and heat over medium-high heat.
4. Beat egg whites with a little water (2-3 tablespoons). Dip croquettes into the bread crumbs, then the egg whites, then the bread crumbs again and fry until browned on both sides.
5. Drain on absorbent paper towels and serve hot.

Feta Klisouras - Stef. Patsikas & Co Ο.Β.Ε. © 2008 - Deisgned by