We are a family owned business, based in Paleros, Greece, active since 1962 in the dairy sector, and especially that of premium PDO Feta Cheese aged in wooden barrels.
"Our mission here at Dytiki is to preserve the traditional recipe, whilst applying modern production standards. This combination brings best-in-class products to our customers."
After initial ripening, our artisan PDO Feta Cheese is aged in wooden barrels for a minimum of 3 months. The barrels are hand-crafted from beechwood in Metsovo, a traditional Greek mountain town in the Pindos area.
The aging process takes place in controlled temperature and humidity environment, achieving the texture and flavour that defines the uniqueness of our PDO Feta Cheese. The cheese is preserved in natural brine, and can be kept in refrigeration for a prolonged period of time, while it still matures but at a slower rate.
From 1989, we export our Feta Cheese to the United States and from early 2000’s we export to Australia. We maintain presence in the Greek market, collaborating with delicatessens and selected stores.
From the very start, we have been collecting local Greek sheep's and goats' milk, producing premium PDO Feta Cheese. Since then, we have been maintaining our traditional recipe, whilst standardising and enhancing our production quality through our modern facilties, built in 2002.
Protected Designation of Origin (PDO) Feta Cheese is made from 100% Greek sheep’s and goat’s milk, and ripens in brine.
To be a PDO cheese, Feta must meet certain criteria:
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