Feta Voras
Feta Voras is made in the far Northwestern corner of Greece, in the province of Florina. This is mountainous land, covered in wildflowers and herbs. It’s about as far away from the island of Lesbos and M. Tastanis’s feta as you can get and still be in Greece, but the cheese is still proper feta, recognized with the PDO protected status for traditional feta. The small third generation firm, run by brothers Andreas and Sokratis, makes a creamy, crumbly cheese that you’ll want as a staple in your home. Essex St. Cheese is the exclusive importer.
Making Shepherding a Growth Industry
If you raise sheep you have to shepherd. God bless sheep but they need help. Dogs and humans have been there for millenia and they’re still a key part of cheese chain.
Feta of the North
Mount Voras is one of Greece’s highest peaks and its nearby slopes make up the grazing ground for the sheep whose milk becomes Feta Voras. This is a wild land with bears on the prowl. Watch out!
PDO Feta
Florina is one of the seven regions that can make traditoinal PDO feta. It’s made in small blocks, sprinkled with sea salt from the port of Patras, aged for about three months, then sliced into wedges and packed up for shipment to New York.
FETA VORAS DETAILS
Cheesemaker Andreas Dmitriu
Dairy Achilles & Sokratis est. 1952
Fixer Danae Tsekoura
Made all year
Pasteurized sheep and (a tiny amount of) goat’s milk
Sheep breeds Florian primarily, also Chiu, East Fresian, Cargunico
Cheese sold as 7 oz package, 12 per case