pdo-feta

Feta is used as a table cheese, also used in salads (e.g. the Greek salad), pastries and in baking, notably in the popular phyllo-based dishes spanakopita (“spinach pie”) and tyropita (“cheese pie”) and combined with olive oil and vegetables. It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.


Historical
origins

Feta cheese is first recorded in the Byzantine Empire under the name I ρόσφατος (pr½sphatos, “recent”, i.e. fresh), and was associated specifically with Crete. An Italian visitor to Candia in 1494 describes its storage in brine clearly. The Greek word “feta” comes from the Italian word fetta (“slice”). It was introduced into the Greek language in the 17th century. Opinions vary whether it refers to the method of cutting the cheese in slices to serve on a plate or because of the practice of slicing it to place in barrels.Traditionally, feta has been made by peasants in the lower Balkan peninsula from sheep’s milk, although goat’s milk has been used in more recent times.

Production

Feta is salted and cured in a brine solution (based on water or whey) for several months. When removed from the brine, it dries out rapidly. It was initially made with goat’s or sheep’s milk, however in modern times much is often produced commercially with pasteurized cow’s milk. Curdled milk with rennet is separated and left to drain in a special mold or a cloth bag. Afterwards, it is cut to large slices that are salted and then packed in barrels filled with brine.

Quality policy
for feta
IGEA

IGEA S.A. within the frame of the organization of the production and its rendered services, has a quality policy as expressed by its Director General and his desire for the company to apply the quality control system on the basis of ISO 9001 : 2000 and HACCP. Through this system the company aims to the constant amelioration of the products quality as well as the services that the company offers to the clients, aiming to their satisfaction. In order to achieve these targets the company has partial targets as: The constant follow up of the clients satisfaction as well as the in due time and accurate handling of any complaint. The constant amelioration of the products of the company and their productive procedures. The security of the hygiene of its products through the system of hygiene of food security (HACCP). The observation of the existing law. Research and accurate definition of the client’s needs. Preventive actions and controls, so that any complaints from the clients will be avoided. Constant education of the workers around quality and hygiene matters. Constant control and supervision of the procedures that control the quality in the company as well as constant effort for their amelioration. Use of tools for the quality (i.e. Decisions tree, Dangers Analysis). With the quality policy IGEA S.A. is committed to respond consequently to its clients expectations. The methods that secure this expectation appear in details furthermore in the Quality manual and the partial methods. The information of the personnel for the quality policy of our company is very important. With the quality policy, our company has a security of food policy.

PDO feta packaging

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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. From left button “download” our product and packaging catalogue.