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Knowledge

Knowledge

GRECO Greek strained yoghurt

GRECO Greek strained yoghurt

This traditional product referred to as “strained yoghurt” still today, because in the early years they used to wrap the yoghurt into burlap bags after its production in order to drain it, until it lost a larger part of its humidity.

Today due to hygienic reasons the larger part of its humidity is extracted by industrial processing. Due to this production method the yoghurt gains its compact consistency as well as exceptional creamy taste.

As for all Greco products, no additives, dyestuffs, sugars or preservatives are used, but exclusively fresh milk, cream and live yoghurt cultures.

The yoghurt is unique in its application. With fresh fruits as well as with honey and nuts (classic Greek dessert), it is the crowning glory of every meal. Also it can be used for cooking, as basis for delicate sauces and salad dressings or Tzatziki.

Organic

Organic

The difference between conventional and organic (or ecological) manufactured dairy products starts at the breeding. This is how it is provided in the ecological regulation from the European Union. For example it is mandatory, that the animals must be enabled to have access to walk- and grassland.

In Greece though, where the Greco products are manufactured, it is anyway the case (also for conventional breeding) that the animals have access to walk-and graze land the whole year through.

Certainly this is related to the climatic conditions, because there is blazing heat in the stable.

Furthermore when animals sicken they have to pre-draw herbal from chemical medication, the chemical mediation have at least to be reduced to a minimum.

The biggest difference is surely seen at the animal feeding. According to the law the animals must be fed entirely from organic farming. As far as possible, animal feedstuff shall be produced at their own farms. The animal feeding may have mixed in maximum 10% of concentrate, 90% of the feeding must be from roughage (grass, hay, silage).

Barrel-aged Feta

Barrel-aged Feta

In Greece barrel-aged feta cheese is considered to be a particular delicacy because of its special production method. Traditional barrel-feta is still produced according to this centuries-old recipe. It matures for minimum 3 months in oaken wood barrels by ideal conditions of minimum 90% air humidity. This is how it gets its unique, piquant flavor. The oak barrels are cleaned and used for years. As older the barrels, as better the aroma develops.

Because of its intensive taste it suits best of all Feta-lovers.

History Feta

Feta cheese is first recorded 1494, an Italian traveler saw the cheese stored in barrels at the harbor of Chania, Crete; it was name πρόσφατος (prósphatos, "recent", i.e. fresh).

The Greek word "Feta" comes from the Italian word fetta ("slice").It was introduced into the Greek language in the 17th century. It refers to the production method on main land (and on only island Lesbos) of cutting the cheese in slices to place in barrels with brine. This type of cheese is produced for own consumption in Greece since ancient times.

Protected Designation of Origin

Protected Designation of Origin

After the Sheep’s Cheese enjoyed great popularity in many European Countries, Cheeses matured in Brine (mostly made from cheaper cow’s milk) from other EU- regions were also soled as “FETA” until 1997.

Since Regulation from EU Commission EU 1829/2002, from 15th October 2002 on, only Cheese matured in Brine from sheep’s and/or goat’s milk produced in Greek mainland or in island Lesbos is allowed to be named FETA within the EU. This Regulation was confirmed by the European Court of Justice in the verdict of 25th October 2005 (C-465/02; C-466/02).

The original ΦΕΤΑ (FETA) was only produced in the Greek mainland and Lesbos, this circumstance led to the Protected Geographical Indication. Because the biodiversity of the land coupled with the special breeds of sheep and goats used for milk is what gives feta cheese a specific aroma and flavor.

Joghurt

... to our creamy yoghurt

One thing we are sure off: good yoghurt needs to be creamy. A quality that our GRECO-yoghurt definitely possesses. Everything else there is to know about yoghurt, you’ll find here: