Klisoura Feta Cheese

Traditional Greek Feta cheese is made of sheep and goat's milk.
For us here in Klisoura, quality is the logo of our feta. Made of pure sheep and goat milk, has become rapidly popular even outside of Greece, due to its unique helath characteristics, special taste and overall top quality.
Sheep and goats in Greece don't live in enclosed areas where animals are force fed. They graze freely and eat the vegetation found on mountains, rocks, hills or plains. Flocks also have to move from place to place and sometimes cover long distances in order to find more nourishment. This mobility helps them to eat a wide variety of flora as Greece is plentiful in aromatic bushes and herbs. The unique flavors of their food are transmitted to the cheese made from their milk. This is the reason why feta cheese possesses the very particular flavors of the areas where it is produced.
Feta cheese is placed in either wooden or tin containers to mature. Maturation occurs in two stages. The first stage lasts 15 days under controlled temperature and humidity conditions. The second stage takes place in refrigerators at a steady temperature and lasts more than 30 days. The use of preservatives in the production of feta is not allowed.
Some foreign countries have tried to imitate feta by using cow's milk. In order for them to produce something similar they had to use artificial colors in order to make it white. As the artificial color does not stay, the cheese soon loses its white color and starts to turn yellow. Also cow?s milk is fatty so the cheese produced from it contains more fat. And of course they cannot, under any circumstances, produce a cheese with the flavor and aroma of the real feta cheese, which is a result of the herbs and bushes found in the Greek land.
Greek feta is exported to many foreign countries. This original product of Greece has the Greek flag on the packaging. The packaging also has information concerning the type of milk used and the particular area in which it was produced.
Feta cheese is a very special Greek food. Greeks adore it and it is part of their daily diet. Feta is served with meals and it is also used to prepare various dishes. It is a must in summer salads combined with tomatoes and cucumbers, onions and oregano. Cheese pies (tyropita), which are made with pastry dough (fyllo), use feta as their filling. Ktipiti, a dip made with hot peppers and feta is a delicious appetizer to accompany ouzo on warm summer days. Feta is also used to make stuffed squid (calamari) or cuttlefish (soupia).

(source : ΤΕΙ Thessaloniki).

Klisoura feta cheese is sold in the following packages:

1,5 kg
2 kg

Villagers cheese pie

the dough:
* 3 cups all purpose flour
* 1 cup warm water
* 2 tbl spoons oil
* 1/2 spoon oregano
* dash of salt

the filling:
* a couple of chopped green shallots (can replace with 1/3 white onion)
* 1/3 cup finely chopped parsley
* 2 cups feta cheese , crumbled
* 1/2 cup whole milk or better still, half & half
* 3 eggs
* salt, pepper, thyme

beat eggs
mix all other ingredients; heat in pot until cheese starts melting; allow to cool to room temperature; then mix in eggs

the assembly:
1. roll out the 3 dough balls- so that each one is a bit bigger than your baking pan (i use 8x12 in.)- the amount of dough, for that size will give you the right thickness
2. place the first layer on the greased pan, with ends hanging over the pan rim - add half the filling
3. follow on with the second dough layer -add the rest of the filling
4. finish off with the last dough layer; fold the dough layers together
5. pluck a few holes, making sure you go through the second layer of dough
6. bake for 3/4 hour at around 400F
7. enjoy, with a simple tomato and cucumber salad


Summer Feta Salad

* 1 4 ripe tomatoes, coarsely chopped
* 8 oz. Feta cheese, crumbled
* 1/2 c. sliced black olives
* 1/4 c. fresh basil, minced
* 1/4 c. fresh parsley, chopped
* 1/4 c. olive oil Scant
* 1/4 c. lemon juice
* Salt & pepper to taste

1. In a bowl combine the tomatoes, feta and black olives.
2. In a separate bowl make the dressing by whisking together the basil, parsley, lemon juice, oil, salt and pepper.
3. Pour the vinaigrette over the salad.
4. Mix well.

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