Papathanasiou Familia – Feta PDO cheese 400 g
Feta is a cheese that can make an entire meal: salad, tomatoes, olives, olive oil, and the table is set. 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 for 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 great for salads, pastes, and sandwiches.
Origin and ingredients
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, for bread
- pastes: mash with olive oil and herbs (quick sandwich spread)
- sandwiches and toasts: feta + tomato + olive oil
- hot dishes: for baking vegetables, in pies, for pasta (at the end)
- snacks: on a board with olives and bread
Pairings
Simplest: tomatoes, cucumber, olives, extra virgin olive oil, and oregano. It 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 into pastes
- 100% Greek sheep's milk → classic, milky character
- versatile → salads, mezze, sandwiches, hot dishes
- 400 g portion → convenient for regular use
- ready base for quick meals → a few ingredients and the table is set
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 |
400 g |
| Fat in dry matter |
min. 43% |
| Moisture |
max. 56% |
| Storage / best before |
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?
- for salad: crumble at the end and drizzle with olive oil
- for paste: mash with a fork with olive oil and oregano
- for sandwiches: feta + tomato + olive oil
- for hot 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 thanks to the addition of lactic acid cultures.
2) Is it suitable for Greek salad?
Yes — this is one of the best uses: horiatiki, tomatoes, olives, olive oil.
3) Can I make a paste from it?
Yes — it crumbles easily and combines wonderfully with olive oil and herbs.
4) How to store after opening?
As recommended on the packaging. In practice, it's best to keep it tightly sealed in the refrigerator.
5) What does it pair with best?
With salads, mezze, and sandwiches, as well as an addition to vegetables and hot dishes.
Who will it be ideal for?
- for people who like 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)
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