FARM TO FETA
Tradition to your table
HOW WE MAKE OUR BARREL AGED FETA!
Happy & healthy
sheep & goats
Milking process
Old techniques
Pour in
beech barrels
Aged for
4 months
Our Greek
Barrel Aged Feta
Is ready to go
To your table!
ROOTED IN TRADITION
MT VIKOS is committed to working with farmers who use time old traditions to make their cheeses. All of our ingredients are responsibly sourced and we work with farmers who care about their animals and treat them humanely. Our cheeses are made as they have been in Greece for centuries without chemicals or additives.

FRESH INGREDIENTS
The shepherds who tend the herds do the actual milking. The fresh milk is brought to the dairy where it is pasteurized and made into cheese the very next day. We then combine, centuries-old techniques with the latest standards in food safety and controls.

HAPPY ANIMALS
We work with farmers who are committed to never using antibiotics or chemicals on their animals or their feed. We believe that happy, healthy animals will produce the best milk to make our products.

THE FINAL PRODUCT
We proudly offer three styles of feta: Traditional, Organic and Barrel Aged. Each of our fetas are made with a blend of sheep and goat’s milk. The ratio used is determined by tradition and the craft of the master cheese maker who adjusts the blend slightly during the year.
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