Sfela Cheese-P. D. O.

Sfela cheese is produced in the Southern Peloponnesus (Messenia and Laconia) from sheep milk, ewe milk or a combination of both. It is produced from fresh sheep and sometimes goat milk in rectangle pieces weighing 1 KG. It is a semi-hard brine cheese with many small cuts and semi-hard consistency. Its shape is that of long rectangular stripes called 'sfelides' and its colour is off-white. It matures and is preserved in brine. Milk used for its production comes exclusively from herds of sheep and ewe traditionally raised and adapted to the particular region, whose diet is based on locally found plants. For its production, milk coagulation occurs at 30-32 oC with traditional rennet. The milk is then divided and warmed up to 38-40 oC while constantly stirring; it is then placed in cloth for draining. Once drained, the curd is placed on a cheese board and lightly pressed. The curd is then cut up into stripes, salted and put in brine 20 Be in metallic or wooden containers, where it stays for a month at room temperature. It is then placed in cooling rooms with a temperature of 4-6 oC for at least 3 months. We can provide Sfela cheese in several packages to you: Wooden barrels of 60kg, tin boxes in packs of 16 KG, 8 KG, 4, 5 KG, carton boxes of several weights containing polyethylene packs of approximately 1kg, 500gr, 200gr. The minimum order we can have from someone is 1500kg and the price varies according to the package and the quantity you order. You are welcome in Greece to see the production procedure in any of our customers.