THE ROAD OF CHEESE IN GREECE

THE ROAD OF CHEESE IN GREECE

The Greeks and the cheese • cheese is not a food supplement, it is food • cheese for breakfast, lunch, dinner, alone or with other food

REASONS • economic history • limited urbanization • average consumption of 23 kg per person per year

FETA’SDESCRIPTION • sheep milk or a mixture of sheep and goat milk (maximum 30% goat's milk) • 100,000 tons of feta in an annual basis

HISTORY OF FETA • Homer's ‘Odyssey’, Cyclope Polyphemus

NUTRITIONAL VALUE

PRODUCTION OF FETA • 1. Collection and delivery of milk up to a temperature of 2 °C

PRODUCTION OF FETA • 2. to the cream separator: cleaned, filtered, standardized. Cream’s separation from the milk • 3. pasteurization

PRODUCTION OF FETA • 4. add: lactic culture, yogurt culture, rennet

PRODUCTION OF FETA • 5. we cut it and place it in moulds so as to be shaped and to drip its liquids. Is being salted with roch salt and a few hours later is being placed in salt solution.

6. it is being placed in containers - ripen for 10 days at 18 °C. Then in refrigerators for 50 days at 2°C

PRODUCTION OF FETA • 7. Feta cheese after the maturing procedure of 2 months is safe and ready to be consumed. • promotion to the market

ORGANIC CHEESE

SAFETY REGULATIONS HACCP ISO • Raw milk • Collection of raw milk • Reception of raw milk • Filtration of raw milk

SAFETY REGULATIONS HACCP ISO • Storage of raw milk • Pasteurization • Starter culture

SAFETY REGULATIONS HACCP ISO • Dry-salting • Ripening

SAFETY REGULATIONS HACCP ISO • Packaging • Storage

CONSERVATION • metal containers or wooden barrels • brine containing 7% salt

Packages • airtight packages • containers with its natural brine

GREEK SALAD • olive oil • feta • fresh tomatoes • cucumbers • onions • olives • peppers • herbs

THE ROAD OF CHEESE IN GREECE