Authentic Epirus Feta PDO – Mediterranean Tin in Brine for Families 3.5kg (Pre-cut Blocks)

More than cheese: a Mediterranean staple worth understanding.

Authentic Epirus Feta PDO is not industrial "salad cheese". It is produced exclusively with sheep's and goat's milk — no cow's milk, no exceptions. This makes a real difference, both in flavour and in nutritional profile.

Why sheep's and goat's milk matters:

• Easier to digest: sheep's and goat's milk have a different protein and fat structure compared to cow's milk, making them gentler on the digestive system for many people
• Natural probiotics: the traditional fermentation process produces beneficial bacteria that support gut health
• High-quality protein: 17.5g per 100g — relevant for muscle maintenance, satiety, and balanced nutrition
• Calcium-rich: important for bone health across all ages
• No additives: no preservatives, no bleaching agents, no artificial additives — just milk, salt, lactic acid culture, and rennet

Nutritional values per 100g:

• Energy: 1124 kJ / 271 kcal
• Fat: 21.2g — of which saturates: 15.0g
• Carbohydrates: 2.4g — of which sugars: 0.1g
• Protein: 17.5g
• Salt: 2.1g

Ingredients: Feta cheese made of 100% pasteurised sheep's and goat's milk sourced exclusively from the Epirus area (Arta and Ioannina regions), salt, lactic acid culture, rennet.

Produced exclusively from sheep's and goat's milk from Epirus — a PDO requirement that guarantees both the origin and the character of the cheese. The low carbohydrate content (2.4g per 100g) makes this naturally compatible with low-carb and Mediterranean diet approaches.

Storage guide: how to get the most out of the tin.

Managing a 3.5kg tin is easier than it sounds. The secret is the brine. As long as the feta blocks stay submerged, the cheese preserves itself — the same way it has been done in Greece for centuries.

How to store it correctly:

• Keep it submerged: after opening, make sure all remaining blocks are fully covered by the original brine — this prevents the cheese from drying out or becoming too acidic
• Portion control: use a clean fork or tongs to remove only the block you need, then reseal the tin immediately
• Temperature: store in the fridge at 0–4°C at all times

Freshness timeline:

• Unopened tin: refer to the best before date printed on the packaging
• Opened tin, blocks in brine: stays fresh and creamy for up to 2 months if kept submerged and refrigerated
• Removed portion, out of brine: consume within 4–5 days

Product details:

• Format: metal tin, pre-cut blocks of approximately 200g each, submerged in protective brine
• Total weight: approximately 3.5kg
• Origin: Epirus, Greece — PDO Protected Designation of Origin
• Certifications: PDO (Protected Designation of Origin)
• Allergens: contains milk

Why this format?

Originally designed for professional kitchens and restaurants, this family tin is now the smartest choice for home cooks who want consistent quality without compromise. The pre-cut blocks mean no cutting, no crumbling — just lift a block, use what you need, and return the rest to the brine.

The Epirus difference:

To earn PDO status, this feta must be produced exclusively from sheep's and goat's milk sourced from the Epirus region. The animals graze on the mountainous pastures of Arta and Ioannina — an environment that directly shapes the flavour of the milk and, ultimately, the cheese. The result is a rich, tangy, creamy feta that develops complexity over months of maturation in brine. This is not a style of cheese. This is a specific place, a specific method, and a specific taste.