The treasures of the Kaempff-Kohler Cellar
A small country, great wines The treasures of the Kaempff-Kohler wine cellar 42 kilometres of vineyards, exceptional...
Feta straight from Thessaly: Greek Feta aged in oak barrels
The KISSAS cheese factory, founded in 1969 and initially located in Argithea near Stefanadia in Western Greece, now produces its cheese in Mouzaki in Thessaly.
The signature product of this artisanal company is a cheese traditionally made from a mixture of sheep’s milk (85%) and goat’s milk (15%) from the nomadic herds neighboring the cheese factory.
Special feature: after the milk coagulation, draining, and salting stages, this Feta is matured in oak barrels. As wood is a porous material, it ensures good oxygenation during maturation and also allows the cheese to acquire characteristic aromas and a slightly spicy flavor.
The Feta is then covered with brine, which ensures optimal preservation while adding saltiness to the cheese. Thanks to this oak barrel conditioning, the feta continues to develop flavors over time.
Feta Kissas, aged in oak barrels and refined for at least 60 days.
Our cheese of the month is available at our cheese shop Kaempff-Kohler
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The KISSAS cheese factory, founded in 1969 and initially located in Argithea near Stefanadia in Western Greece, now produces its cheese in Mouzaki in Thessaly.
The signature product of this artisanal company is a cheese made in the traditional way from a mixture of sheep’s milk (85%) and goat’s milk (15%) belonging to the nomadic herds neighboring the cheese factory.
Special feature: after the milk coagulation stage, draining and salting, this Feta is matured in oak barrels. Wood being a porous material, it guarantees good oxygenation during maturation and also allows the cheese to acquire characteristic aromas and a slightly spicy flavor.
The Feta is then covered with brine which ensures optimal preservation while bringing saltiness to the cheese. Thanks to this packaging in oak barrels, the feta continues to develop flavors over time.
Feta Kissas, aged in oak barrels and refined for at least 60 days.
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