Feta is a moderately simple cheddar to make. It doesn't need cautious maturing, it has no skin (so doesn't need to be systematically flushed) and the interaction is pretty much the equivalent paying little mind to the gear utilized. However, these days, Greece's most commended cheddar is fabricated in enormous, motorized industrial facilities. The Peloponnese, Cephalonia and portions of Epirus are the last strongholds of barrel-matured feta. 

Takis Langhas runs one of a handful of the excess customary feta plants in Mantinia - a cool mountain level in the focal point of the Peloponnese. Four tons of sheep's and goat's milk show up every morning to be skimmed marginally, purified and filled three colossal tanks at a temperature of somewhere in the range of 35 and 38°C, contingent upon the climate. Large salt gems, rennet and a starter help the cheddar set. After 45 minutes, the curds are just about as strong as gelatine.

A long, steel paddle fitted with columns of wire about an inch separated is utilized to cut the cheddar, first evenly then in an upward direction, into a framework. As the thickened curds keep on setting, the cheddar ace presses them more than once, and siphons out the greenish whey. The volume in every tank drops considerably. 

Regarding an hour after the molds have been filled and salted, the cheddar ace flips them, salts them again and partitions each wheel into three-sided wedges. The curds should be flipped and salted by hand multiple times throughout a day. 

Next morning, the strong cheddar is set in a barrel, where it stays, unlocked, for 3-5 days. Then, at that point, it is washed down with brackish water, set in new barrels and left to age and develop for between two weeks and 40 days. At last, by law, it is refrigerated for at least two months before it very well may be sold. 

Aside from feta created in various areas, the Peloponnese delivers various cheeses tracked down all over Greece, including graviera, mizithra and kefalotyri. After feta, the Peloponnesian cheddar with the most prominent is sfela, additionally a brackish water cheddar yet saltier. Sfela is molded into slight blocks and quite often matured in tins.

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