Copy of Papathanasiou Barrel-Aged Feta PDO

Matured for at least six months in beechwood barrels cut from the Pindos mountains, this barrel-aged feta carries the depth and character that only slow ageing can give.

Made from sheep's milk with just a touch of goat's milk, mainly from native breeds grazing the hills of Aitoloakarnania, it has a creamy yet firm texture and a bold, peppery, buttery flavour with a long finish marked by pasture and beechwood notes.

Packed in brine to preserve its freshness, it's a true taste of Greek tradition — rich, authentic, and made to be savoured on bread, in a Greek salad, or baked until golden.