Greek Cheese

8 lb Tub Of Barrel Aged Greek Feta Mt. Vikos Complex, creamy, slightly tangy, clean, "sweet milk" flavor   Authentic Barrel-Aged Feta from Greece is very rare in the USA, and this may be the best feta in the world. Mt. Vikos Barrel Aged Feta is made in a traditional manner by a small family dairy in central Greece. The feta is molded into large round forms, which is then stacked into 120 lb barrels. The cheese ages in these wood barrels for four months allowing the cheese to become complex and rich in flavor. Made from fresh milk of free-ranging sheep and goats, this feta cheese is made during months when grasses are green for a sweet flavor. No antibiotics are given the animals. Mt. Vikos contains no preservatives, additives, or calcium chloride. More Info | Buy Now 8.8 lb Tub Of Handmade Greek Basket Feta Mt. Vikos Extra creamy, slightly tangy, clean, with a "sweet milk" flavor   Basket feta from Greece is very rare in the USA. Mt. Vikos Basket Feta is made in a traditional manner by a small family dairy in central Greece. The shape of the small basket allows the brine to create a rich flavor and extra creamy texture. Made from fresh milk of free-ranging sheep and goats, this feta cheese is made in months when grasses are green for a sweet flavor. No antibiotics are given the animals. Mt. Vikos contains no preservatives, additives, or calcium chloride. The feta is hand molded into individual basket forms before aging. More Info | Buy Now Also known as Mitzithra, this is a ewe's milk cheese made from whey of Feta and Kefalotyri. Ours is Mt. Viko Nutty, pungent   Also known as Mitzithra, this is a eweÆs milk cheese made from whey of Feta and Kefalotyri. Ours is an aged Myzithra by Mt. Vikos, shaped like an ostrich egg, and is firm and pungent. Myzithra has a nutty flavor and a cottony texture. More Info | Buy Now Greek Kasseri Mt. Viko Rich, butter flavor   Kasseri is the centuries old melting cheese of Greece. Our Kasseri, made by Mt Vikos, is made only in the months when the milk is creamy and sweet, from the fresh milk of free-ranging sheep and goats. Subsequently, the cheese is consistently rich. After the curd is warmed, it is hand stretched and kneaded, then put into molds. The cheese rounds are placed in special aging rooms for six months. The flavor continues to develop and improve even after it has been packed. When left at room temperature for a few hours, the cheese becomes buttery and tastes magnificent. Even though kasseri has been made for centuries, the curds are hand-kneaded. No antibiotics are given the animals whose milk is used to make this fabulous cheese, and it contains no preservatives, additives, or calcium chloride. More Info | Buy Now Manouri Mt. Viko fresh, milky, slightly citrus   One of the Greeks' favorite cheeses, Manouri is an exceptional traditional Greek whey cheese, and is exclusivey manufactured in Central and Western Macedonia and in Thessalia (from whence our particulare Manouri by Mt Vikos derives). It is produced from whey of the milk of ewes or goats, or mixture of them, with the addition of milk and cream. The result is a soft rindless cheese with unique taste and flavor, a creamy white color, and a texture like a light cheesecake. It is very smooth and has a fresh, milky, slightly citrus flavor. This cheese is also known as Manoypi. More Info | Buy Now

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