The province of Florina, in the far northwestern corner of Greece, is a rocky, mountainous land covered in pines, oaks, wildflowers, and herbs – with some bears on the prowl, too. Sheep graze freely there, and it’s their milk (along with a small amount of goat milk and sea salt from the port of Patras) that goes into this beautiful feta, which is recognized with the PDO protected status for traditional feta.
Named after nearby Mount Voras, one of Greece’s highest peaks, Feta Voras is made by two brothers, Andres and Socrates Dmitriu, who are third-generation cheesemakers. This feta is creamy, crumbly, and not too salty, and is perfect on its own, in salads, with grilled vegetables, or drizzled with Greek olive oil and a shower of dried oregano.