Metallic Containers

FETA cheese in Greece, is usually sold traditionally in bulk from the container. Thus, the consumer can choose the quantity he wants. Feta cheese Vassilitsa containers dimensions are 15 kg, 8 kg and 4.5 kg.

Sealed Packages (Vacuum)

The plastic sealed package Vacuum is the first try of Feta cheese standardization procedure in small quantities in the area of dairy industry. With the standaridized trade name on the package the consumer is sure for the product he chose. Feta cheese Vassilitsa sealed packages sizes are 2 kg and 200 g.

Plastic Container in Brine

Feta cheese Vassilitsa is available in the handy plastic package which preserves cheese in its brine, keeping it fresh for more time than usually. Feta Vassilitsa in the handy plastic package with brine is available in the following container's sizes: 200 g, 400 g, 500 g, 1 kg and 2 kg.

Nutrition declaration per 100g.

Energy 1140J/275kcal
Fat 23g of which saturated fatty acids are 13g
Carbohydrates 0g, Sugars 0g
Protein 16g
Salt 2,4g

Feta Vassilitsa - Production Procedure


Stage 1

The sheep and goat milk (70% sheep milk and 30% goat milk) is collected from the producers in road tankers, where preserved at a temperature of 2 °C. Then, it is delivered to the cheese production unit, where it is preserved in a bunker silo up to a temperature of 2 °C till 2 days.

Stage 2

After milk has been frozen, it goes to the cream separator. There it is being cleaned and filtered and then it is being standardized. At the same time, the cream separator separates also the cream from the milk.

Stage 3

After milk has been cleaned and standardized it is ready for pasteurization. The pasteurization procedure is realized at the temperature of 72 °C for 15 minutes or at 63 °C for 30 minutes. The pasteurization procedure aims to kill all the pathogenic microorganisms which are dangerous and can later on cause problems, not only in the cheese products but also in the customers.

Stage 4

After milk has been pasteurized it is placed to the vats where it is produced the feta cheese. Firstly, we add lactic culture and yogurt culture and after a while, since the temperature has reached 33 °C and its pH has been decreased, we add the rennet, in order to produce the feta cheese.

Stage 5

After adding the rennet and since we are sure that milk has congealed we cut it and place it in moulds so as to be shaped and also to drip its liquids. There, the cheese is being salted for the first time with rock salt. After a few hours it is being placed in the salt solution, where is it also being salted.

Stage 6

After cheese has been placed in the salt solution, the next day it is being placed in containers in order to ripen for about 10 days at the temperature of 18 °C. After 10 days, it is placed in the refrigerators, where it is preserved for more 50 days at the temperature of 2 °C. As a whole the maturing procedure of feta cheese lasts 60 days, so as to obtain the necessary ingredients that give its special taste and flavour and to minimize the risk of pathogenic microorganisms, which were not totally killed during the stage of pasteurization procedure.

Stage 7

Feta cheese after the maturing procedure of 2 months is safe and ready to be consumed. The laststage is its promotion to the market.

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