What is Kolios Feta PDO
Kolios Feta PDO is a traditional Greek white cheese, crumbly and rindless. Made exclusively from pasteurized milk of grazing sheep and goats, it is matured in brine to develop its characteristic savory, slightly acidic, and rich flavor. In this version, the Feta is already cut into slices and preserved in its liquid, maintaining the right moisture and freshness until the moment of use.
The producer and origin
Kolios S.A. is a Greek dairy company with a history beginning in 1948. Among the most recognized in Greece and worldwide, the company combines the centuries-old tradition of Hellenic cheesemaking with modern production technologies. Kolios Feta holds the PDO (Protected Designation of Origin) certification, guaranteeing that the milk comes from specific areas of Greece and that the traditional processing method is strictly followed.
Characteristics in the kitchen
Feta stands out for its unique texture: firm when cut but capable of crumbling easily. It does not melt completely at high temperatures, maintaining its structure, making it excellent both raw and cooked. The salty, intense flavor creates a perfect contrast with sweet ingredients such as tomatoes, honey, or summer fruits, and enhances grilled vegetables.
How it is used in professional kitchens
Ready to use thanks to being sliced, this Feta cuts down preparation time in the kitchen. It is the undisputed star of the "Choriatiki", the original Greek salad, but its versatility goes further: excellent crumbled on white pizzas, perfect as a filling for Tiropita (Greek cheese pie) or phyllo dough pastries. It can be baked or pan-fried (Saganaki) and served with a drizzle of extra virgin olive oil and oregano.
Format and storage
The format is a practical plastic tub of 1 kg net weight, ideal for catering volumes. The product is immersed in brine, essential to protect it from oxidation and preserve its flavor and texture. It must be stored in the refrigerator at a temperature between +2°C and +6°C. It is recommended to take only the necessary amount, leaving the remaining cheese immersed in its liquid.
