Where is Mt. Vikos® Cheese made?
The Traditional Feta, Barrel-Aged Feta, Fetiri, Manouri, Kasseri, and Kefalotiri Cheeses are produced in the Thessaly and Macedonia Region of Greece, and our Halloumi Cheese is produced on the island of Cyprus.
What type of milk is used in Mt. Vikos Feta Cheese?
- Traditional Feta Cheese: 80% Sheep & 20% Goat’s milk
- Barrel-Aged Feta Cheese: 80% Sheep & 20% Goat’s milk
What type of milk is used in Mt. Vikos Fetiri, Manouri, Kasseri, and Kefalotiri Cheeses?
- Fetiri Cheese: Sheep & Goat’s milk
- Manouri Cheese: Sheep’s cream, Sheep’s milk, Goat’s milk
- Kasseri Cheese: Sheep & Goat’s milk
- Kefalotiri Cheese: Sheep & Goat’s milk
What type of rennet is used?
All of our cheeses use animal rennet, except for Halloumi, which is microbial.
Are Mt. Vikos cheeses gluten-free?
Yes, all our cheeses are gluten-free.
How long can I keep cheese, once it is opened?
It really depends on how you plan on storing it. Our recommendation is to wrap opened cheese tightly in plastic wrap, and it should keep about a month in the refrigerator. However, the smaller the piece of cheese - the shorter the shelf-life, so use any opened cheese as soon as possible, for the best quality and freshness.
How does Kasseri Cheese differ from Feta Cheese?
A different culture and cooking method is used during the cheese-making process. It is not placed in a brine solution for aging.
How is Manouri Cheese made?
The whey from the feta cheese production is gathered, cleaned, and cooked with the addition of sheep’s milk cream, then scooped into cloth bags and hung to drain.
How long is Manouri Cheese aged?
One week to ten days.