P.G.I Sfela

P.G.I Sfela

The brand Sfela Polyphemus (in Greek Σφέλα Πολύφημος) is produced from sheep’s milk or a mix of sheep’s and goat’s milk. It’s considerd a variation or “the little cousin” of Feta cheese.

Our  Sfela cheese is certificated with P.G.I (Protected Geographical Indication). Since 1960 we apply the same recipe with no changes following the Petropoulos family tradition to make the Sfela.

The rich Messinian flora together with Miltiadis Petropoulos’ love to make Greek traditional cheese tastes, establish the Sfela cheese,  a unique gastronomic product. Sfela has its own place in many retail food markets (groceries,mini markets, super markets etc).

We have the honour to be trusted from many proffessionals who belong to food department and they have build with us strong relationships based on taste and quality we always offer.

Sfela is a half had kind of cheese, which is grown up in whey. Its color is yellow-white . Sfela’s body has many small holes that are created during the proccedure of zymosis. Also Sfella is called “cheese of the fire” because of its strong pepper taste.

A few words about the way we produce the Sfela cheece:

Once the collected milk is pasteurized in high temperature, the next step is to place it in to a cauldron untill it will become solid. It  remains there for about 45 minutes.Afterwards it is cutted and stired untill it reach the appropriate temperature. Afterwards we remove with a pump the bine and we collect the cheese which is located on to the bed of the cauldron and place it into the appropriate drain fabrics.  Sfela after its reclamation is placed in to the presser  and is cut in slices. We salt the cheese, and box it in barrels or bins.The duration of maturity is about 3 months. After this sfela is ready to be consumed.

 

 

 

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A simple recipe with Sfela:

 Barley Rusk with Sfela Cheese


sfelarecipe

2 rusks maniatika

1 ripe tomato cut in cubes

1/2 cup grated sfela cheese

Balsamic vinegar

Οlive oil

Salt

Oregano

 

 

 

1. Wet the rusks untiI they become soft but not soggy.

2. Put them on a plate, sprinkle them with vinegar, οliνeοίl and add the chopped tomatoes and cheese

3. Add salt and oregano to taste.


 

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MILTIADIS PETROPOULOS & CO PARTNERSHIP

Country Road of Epikourios Apollon Temple

Eva-Messinia-Greece

Tel:2722041990 & 2722041435

polifimos_petrop@yahoo.gr

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