Maker Β· Cheese
Minos feta
Minos makes Greek feta with protected designation of origin: sheep's milk, some goat's milk, aged in brine. Firm and salty-fresh, and it holds its shape when you heat it.
The story
Who's behind it
Minos is a Greek feta producer. The feta carries the protected designation of origin PDO. Feta can only bear that name if it's made on the Greek mainland or Lesbos, with milk from sheep and goats raised there. Made with milk from elsewhere or with cow's milk, it's called white cheese.
The milk is checked, set with cultures and rennet, put into moulds and cut into blocks. Then comes salt on the surface and ageing in brine. That brine, a salt solution of around seven percent, gives the cheese its flavour, and the cheese is also stored in it.
Sheep's milk and brine
PDO feta is at least seventy percent sheep's milk, with at most thirty percent goat's milk. Sheep's milk is fattier and fuller than cow's milk. The cheese is creamy yet firm, with a salty-fresh flavour and a clean acidity.
Minos feta holds its shape when you heat it. A block goes into the oven and comes out whole, soft inside. Cold it's lightly crumbly, so it breaks into neat pieces.
The brine also keeps the cheese for a long time, without additives. The blocks stay seasoned in their own brine bath, and the pre-packed portions last for months.
In your kitchen
Because this feta handles heat, you have plenty of room to play. Put a whole block from the oven on the table with oil, oregano and bread. Grill thick slices and finish them with honey. Use the brine as a source of salt in a dressing.
On the menu you can name it in full: Greek feta from sheep's and goat's milk with protected designation of origin.
Chefβs tip
Use the feta straight from the brine, which carries the flavour. If you want it less salty, let a block sit in cold water for half an hour. If you're heating it, do it quickly and hot: that browns the outside and keeps the inside creamy.
How to use it
Ideas for your menu
Feta from the oven
Block in a baking dish with olive oil, oregano and chilli, twenty minutes at 200 degrees. Stays whole, gets soft inside.
Grilled on the plancha
Thick slice briefly seared until the outside browns. Serve with honey and thyme or roasted grapes.
Crumbled, cold
Over grilled vegetables, watermelon or a tomato and olive salad. The feta brings its own salt.
Through a filling or dressing
Mashed with yoghurt and lemon as a dip, or through a spinach filling for pastry.
For your menu
βGreek feta from Minos (PDO), made from sheep's and goat's milk, aged in brine.β
Products from Minos feta
What we carry from this maker
Feta Greek Minos, 6 kg box
Blocks in brine, for volume and portioning at home.
Feta Greek Minos, 200 g portions
Pre-packed, tray of 16 pieces, long shelf-life (roughly 120 days).
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.