Botanical Plate · 19th c. Scientific AtlasCapra hircus / Ovis aries (Native Greek Breeds)
Artisanal Cheeses & DairyArtisanal Specialty
Authentic Greek Barrel-Aged Feta PDO
Native / Vernacular: [Φέτα ΠΟΠ (Βαρελίσια)]
Capra hircus / Ovis aries (Native Greek Breeds)·Family: Brined Curd Sheep & Goat Cheese
Primary Geographic TerroirMount Pindus & Thessaly Grasslands, Greece
Flavor Profile & Aroma Notes
Salty BrineTangy CitrusCreamy RichHerbaceous Grass
"Fresh sheep's milk cream, wild oregano, sea salt brine, and oak wood barrel aging"
Nutritional & Functional Profile
This artisanal specimen is celebrated for its natural terroir character, regional fermentation pathways, and culinary heritage.
Bioactive Compounds & Health Benefits
- ✓Rich in Lactobacillus plantarum probiotics and bioavailable conjugated linoleic acid
- ✓Easier to digest than cow milk cheeses due to sheep/goat A2-type beta-casein structure
Identified Active Phytochemicals:
CLA (Conjugated Linoleic Acid)L. plantarumA2 Beta-CaseinRiboflavin
Kitchen & Chef Applications
- Crumbled into authentic Greek Horiatiki salad with heirloom tomatoes, kalamata olives, and oregano
- Baked in parchment (Feta Psiti) with hot red peppers, garlic, and extra virgin olive oil
- Layered into crispy filo dough for traditional Spanakopita and Tiropita
Artisanal Flavor Pairings
Extra Virgin Olive OilKalamata OlivesWild OreganoRipe TomatoesCrispy Filo
Harvest Season & Pantry Care
Harvest Window:Spring milk, aged minimum 2 months in beechwood barrels
Storage Guidelines:Always submerge in light saltwater brine in refrigerator to keep moist.