Thessaly, Greece: Free-ranging herds of sheep and goats graze on over two dozen grasses and wild herbs.

Fresh sheep and goat's milk, collected daily by the shepherd's, is brought to the dairy each morning.

Cheese is made in the traditional manner in a modern, clean dairy by master cheesemakers.

Feta is aged for four months in seasoned birch barrels and cellared at 55° and 85 percent humidity.

Mt. Vikos^® Barrel Aged Feta Cheese is creamy with a rich, complex flavor.