Kolios Feta PDO cubes in a practical 1 kg format: authentic Greek brined cheese, pre-diced and ready to use in professional kitchens. Produced by Kolios S.A. in Kilkis (Macedonia, Greece), a family dairy founded in 1948 and today among the largest exporters of Feta PDO worldwide. Crumbly yet creamy texture, tangy and pleasantly salty flavour, zero cutting time for your line.
What Is Feta PDO
Feta is the most famous Greek cheese, protected at European level as a Protected Designation of Origin (PDO) since 2002. The PDO specification allows only sheep's milk (minimum 70%) with an optional addition of goat's milk (maximum 30%), from animals raised in the designated Greek regions. The cheese matures in brine for at least two months, developing its characteristic porcelain-white colour, compact yet crumbly texture and tangy, savoury profile.
Only cheese produced in mainland Greece and on Lesvos according to this specification may legally be called Feta: white cubes produced elsewhere are simply generic salad cheese.
The Producer: Kolios S.A.
Kolios S.A. is a family-owned dairy founded in 1948 in Limnotopos, Polykastro, in the Kilkis area of Greek Macedonia, about 60 km from Thessaloniki. Now in its fourth generation, the company processes fresh sheep's, goat's and cow's milk and ranks among the largest exporters of Feta PDO, with products present in 55 countries. In 1983 it launched the first packaged cheese on the Greek market, and since 2002 it operates one of the best equipped dairy plants in Europe.
Organoleptic Characteristics
Porcelain-white colour, compact paste with small irregular holes, clean lactic aroma with notes of sheep's milk. The flavour is savoury and slightly tangy, with the typical salinity given by brine maturation. The cube format holds its shape in salads and on buffets, while softening gently when baked.
Professional Uses
- Greek salad (horiatiki): 60-80 g of feta cubes per portion with tomato, cucumber, red onion, Kalamon olives, dried oregano and extra virgin olive oil.
- Oven and grill: oven-baked feta with honey and sesame; the cubes soften without losing structure at 180-200 °C for 8-10 minutes.
- Pizza and focaccia: add the cubes after baking or in the final 2-3 minutes to preserve the fresh, tangy profile.
- Pasta and grain bowls: stir cold cubes into warm pasta, couscous or quinoa just before serving — the residual heat softens the cheese without melting it.
- Meze and buffets: ready-to-serve cubes for antipasti platters, drained 10-15 minutes before service and dressed with olive oil and oregano.
Common Mistakes to Avoid
- Discarding the brine: the cheese must remain submerged in its liquid at 0-4 °C, otherwise it dries out and oxidises within days.
- Baking feta at high temperature for too long: above 220 °C it releases water and turns grainy — add it towards the end of cooking.
- Salting the dish before tasting: feta matured in brine already brings significant salinity to the recipe.
Delivery and Logistics LAPA
B2B and B2C refrigerated delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Kloten, Aargau, St. Gallen and Basel. For Ticino (Lugano, Locarno), French-speaking Switzerland (Geneva, Lausanne, Sion) and mountain regions (Chur, Davos) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker).
Who It Is For
Restaurants, pizzerias, street-food concepts, hotels, caterers, delicatessen counters, salad bars and Italian grocery stores that need a consistent, ready-diced Feta PDO with zero preparation waste. Over 1,500 chefs in Switzerland choose LAPA every morning.
