• PDO feta

    Feta cheese is first recorded in the Byzantine Empire under the name πρόσφατος (prοsphatos, “recent”, i.e. fresh), and was associated specifically with Crete.

  • Yellow Cheese

    Vaya selects the heart of the cheese for you to enjoy the top flavor and after – taste. The heart of the cheese,

  • Curtsy to the masterpiece of nature

    The olive oil had a prominent place in the lives of people in Laconia because of its excellent nutritional facts as …

  • From Greek land

    The Greek cheese VAYA is made in a traditional way, by exclusively using fresh goat and sheep milk, which is produced at one of the finest Greek Chios Sheep breeding farms in VAYA of Boeotia.

 

Greek Feta
Greek Feta


Greek Feta

From greek land

Since 2002, Greek feta has been a protected designation of origin product. According to the relevant EU legislation, only those cheeses produced in a traditional way in some areas of Greece (mainland and the island of Lesbos), and made from sheep milk, or from a mixture of sheep and goats’ milk (up to 30%) of the same area, may bear the name “feta”. However, Greek feta similar white brined cheeses (often called ‘white cheese’ in various languages) are found in the eastern Mediterranean and around the Black Sea. Similar brined white cheeses produced outside the EU are often made partly or wholly of cow’s milk, and they are sometimes called ‘feta’.
With a long tradition, Greek yellow cheeses as Kasseri and Graviera are worldwide known. They are made from fine sheep and goat milk with at least three months of maturity. The delicate taste will satisfy even the most discerning diners. A lot of them are protected designation of origin (PDO) produced with tradition in Greek areas such as Crete, Cyclades and Epirus. You can enjoy them as table cheeses, with Greek recipes, on top of pasta or with bruschetta.
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