Papathanasiou Familia – Feta PDO Cheese 900 g
Feta is a cheese that can make an entire meal: salad, tomatoes, olives, olive oil, and the table is ready. Feta PDO Papathanasiou Familia is a more delicate and softer version – thanks to the addition of lactic acid cultures, it has a milder texture compared to traditional feta. Ideal for everyday Mediterranean cuisine and simple mezze at the shared table.
Taste and texture
Dry, slightly salty, with a pleasant milky finish. In this version, feta is softer and easier to crumble and spread, making it perfect for salads, pastes, and sandwiches alike.
Origin and composition
Producer/brand: Papathanasiou. Origin/region: Greece (PDO). Country of milk origin: Greece.
Ingredients: pasteurized sheep's milk, salt, lactic acid cultures, rennet.
Allergens
Milk.
Culinary applications
- salads: classic horiatiki with tomatoes, cucumber, and olives
- mezze: crumbled feta with extra virgin olive oil and oregano, served with bread
- pastes: mash with olive oil and herbs (quick sandwich spread)
- sandwiches and toasts: feta + tomato + olive oil
- warm dishes: for baking vegetables, in pies, with pasta (added at the end)
- snacks: on a platter with olives and bread
Pairings
Simplest: tomatoes, cucumber, olives, extra virgin olive oil, and oregano. Also pairs well with roasted peppers, arugula, and lemon. If you like contrast, try it with a drizzle of honey on a cheese board.
Key benefits
- PDO → feta with protected designation of origin
- more delicate and softer → easy to crumble and make pastes
- 100% Greek sheep's milk → classic, milky character
- versatile → salads, mezze, sandwiches, warm dishes
- 900 g portion → convenient for regular use
- ready base for quick meals → a few ingredients and the table is ready
Specification
| Name |
Feta PDO Papathanasiou Familia Cheese |
| Producer / Brand |
Papathanasiou |
| Designation |
PDO |
| Origin |
Greece |
| Country of milk origin |
Greece |
| Milk |
sheep's (pasteurized) |
| Ingredients |
pasteurized sheep's milk, salt, lactic acid cultures, rennet |
| Allergens |
milk |
| Weight |
900 g |
| Fat in dry matter |
min. 43% |
| Moisture |
max. 56% |
| Storage / Shelf life |
according to information on the packaging |
| Certificates / Production method |
PDO (region/origin) |
Nutritional values (per 100 g)
| Energy |
1103 kJ / 266 kcal |
| Fat |
22 g |
| of which saturated fatty acids |
15.4 g |
| Carbohydrates |
0 g |
| of which sugars |
0 g |
| Protein |
16.9 g |
| Salt |
2 g |
How to use (simple and homemade)
- for salad: crumble at the end and drizzle with olive oil
- for paste: mash with a fork with olive oil and oregano
- for sandwich: feta + tomato + olive oil
- for warm dishes: add at the end to preserve the milky taste
FAQ
1) How does this feta differ from traditional feta?
It is more delicate and softer due to the addition of lactic acid cultures.
2) Is it suitable for Greek salad?
Yes – this is one of its best uses: horiatiki, tomatoes, olives, olive oil.
3) Can it be made into a paste?
Yes – it mashes easily and combines perfectly with olive oil and herbs.
4) How to store after opening?
According to the recommendations on the packaging. In practice, it's best to keep it tightly sealed in the refrigerator.
5) What does it pair best with?
With salads, mezze, and sandwiches, as well as an addition to vegetables and warm dishes.
Who will it be ideal for?
- for those who prefer feta in a milder, softer version
- for fans of salads and Mediterranean cuisine
- for those who want a cheese for many uses: salads, pastes, snacks
Pairs with
- extra virgin olive oil
- olives (green or Kalamata)
- oregano and Greek herbs
- tomatoes, cucumber, arugula
- honey (on a cheese board)
-
feta PDO 900 g, Papathanasiou Familia feta, delicate Greek feta, sheep's milk feta cheese, feta for Greek salad, feta for mezze, feta for paste, feta for sandwiches, feta cheese Greece, Greek delicatessen feta
