Metal container
In Greece, FETA is usually sold in the traditional way in bulk from a container. So the customer in front of the refrigerator in stores has the opportunity to choose the quantity he wants. Slice Vassilitsa tank available in sizes of 15 kg, 8 kg and 4,5 kg.

Vacuum packages
Vacuum plastic hermetic packaging is the first attempt to standardize Feta in small packages in the dairy industry. Having the brand name standardized on the packaging, the consumer is confident in the choice he has made. The Slice Vassilitsa airtight device is available in sizes of 400 g and 200 g.

Plastic tank with salt water
A slice of Vasilitsa is available in a practical packaging of plastic containers that keep the cheese in natural salt water giving freshness, and also offers the possibility of longer maintenance time. Feta "Vasilitsa" in a plastic container with salt water is available in sizes of 200g, 400g, 500g, 1kg and 2kg.

Nutrition statement for every 100gr:

-Energy 1140J / 275kcal
-Fats 23g of which saturated fatty acids 13g
-Carbohydrates 0g of which Sugars 0g
-Proteins 16g
-Salt 2,4g

Production process of Vasilitsa feta:

phase 1

Goat's and sheep's milk (in the ratio of 70% of sheep and 30% of goats) is collected by producers in truck tanks, where they are kept at a temperature of 2 ° C. Then it goes to the cheese production unit (cheese factory), where it is kept in a silo. at temperatures up to 2 ° C for up to 2 days.

phase 2

After cooling, the milk goes through special pipes to a top expert. There it is cleaned and filtered and then standardized. At the same time, the cream comes out of the topologist.

phase 3

The milk after purification and standardization goes to pasteurization. Pasteurize at 72 ° C for 15 seconds or at 63 ° C for 30 minutes. The purpose of pasteurization is to destroy all pathogenic microorganisms that are dangerous and can later create problems for cheese and the consumer.

phase 4

After pasteurization, the milk goes into gels where it will thicken and become cheese. First we add a culture of milk and yogurt, and after a few minutes as soon as the temperature drops to 33 ° C and the pH drops, we add the rennet so that it thickens and becomes cheese.

phase 5

After adding the rennet and as soon as we see that the milk has coagulated, we cut the cheese mass. After cutting, it enters the mold-molds to form and dry the liquids. There the cheese is subjected to the first salting with coarse salt. After a few hours the liquid salting enters the brine.

phase 6

After the cheese is placed in the brine, the next day it is placed in containers and left to ripen in a ripening oven for about 10 days at 18 ° C. After 10 days it is transferred to refrigerators where it will remain for another 50 days at 2 ° C. lasts 60 days to acquire the necessary organoleptic ingredients that give it a characteristic taste and aroma, but also completely eliminate the risk of developing pathogenic microorganisms that are not killed during the pasteurization process.

phase 7

Feta after 2 months is safe for consumption and is promoted in local markets.