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.