Kolios Feta P.D.O. (Vacuum Packed)

Not every white cheese in brine can call itself feta. Only cheese made in specific regions of Greece, to a traditional method, is allowed to carry the name, and this vacuum-packed Kolios feta PDO is the genuine article: creamy, tangy and crumbly in exactly the way real feta should be.

What Does PDO Mean?

PDO stands for Protected Designation of Origin. Under European rules, feta has held this status since 2002, which means the cheese must be produced in designated areas of mainland Greece and the island of Lesbos using milk from local breeds. It must be made from sheep's milk, or a mix of sheep's milk with up to 30% goat's milk, and matured in brine for at least two months.

Those rules protect both the producers and the consumer. When you buy Greek feta with PDO status, you know you are getting a cheese with a recognised origin, made without cow's milk and given proper time to develop its flavour.

Taste and Texture

Good feta has a bright, slightly lemony tang, a gentle saltiness and a rich, creamy finish. Because it is mostly a sheep's milk feta, it tastes fuller and more aromatic than the cow's milk white cheeses often sold under other names. The texture is firm enough to slice into neat slabs, yet it crumbles easily when pressed with a fork, with small natural holes and a moist, almost buttery mouthfeel.

About Kolios

Kolios is a Greek dairy known for traditional cheeses and yoghurts. Its feta is matured in brine and then vacuum packed, which keeps it fresh and makes it easy to store until you are ready to open it. Vacuum packing also means there is no heavy tub of brine to drain, so the cheese is ready to slice the moment you open it. For anyone who cooks Greek or Turkish food regularly, a pack of feta PDO in the fridge is one of the most useful ingredients to have on hand.

How to Enjoy Feta PDO

In a Classic Salad

The traditional Greek salad is simplicity itself: ripe tomatoes, cucumber, green pepper, red onion and Kalamata olives, topped with a thick slab of feta, a sprinkle of dried oregano and a generous pour of olive oil. No lettuce and no fuss, just good ingredients treated simply. Serve it with crusty bread to mop up the juices left on the plate.

More Ideas

• Bake a block wrapped in foil with tomatoes, chilli and oregano until soft and bubbling.
• Crumble over roasted vegetables, lentils or grain bowls.
• Whip with olive oil and lemon for a creamy dip.
• Use in spanakopita, börek or savoury pastries.
• Serve at breakfast with olives, tomatoes, honey and fresh bread.

Storage

Keep refrigerated. Once opened, store any leftover cheese submerged in brine or lightly salted water in a sealed container to keep it moist. If it tastes too salty, soak it briefly in fresh water or milk before serving. Use by the date on the pack. Contains milk.

Order Online From Robin Food

Robin Food delivers Mediterranean cheeses across the UK, with same-day delivery available in many London postcodes. For more variety, try our halloumi cheese, Ezine cheese and Turkish extra virgin olive oil to drizzle over your salad.