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	<id>https://www.cookipedia.co.uk/wiki/index.php?action=history&amp;feed=atom&amp;title=Sfela_cheese</id>
	<title>Sfela cheese - Revision history</title>
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	<updated>2026-04-17T04:16:36Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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		<id>https://www.cookipedia.co.uk/wiki/index.php?title=Sfela_cheese&amp;diff=151813&amp;oldid=prev</id>
		<title>Chef at 09:48, 28 September 2012</title>
		<link rel="alternate" type="text/html" href="https://www.cookipedia.co.uk/wiki/index.php?title=Sfela_cheese&amp;diff=151813&amp;oldid=prev"/>
		<updated>2012-09-28T09:48:57Z</updated>

		<summary type="html">&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;&amp;lt;!-- seo --&amp;gt;&lt;br /&gt;
{{#seo:&lt;br /&gt;
|title=Sfela cheese suppliers, pictures, product info&lt;br /&gt;
|titlemode=replace&lt;br /&gt;
|keywords=#cheese #sfelacheese #brine #cheeses #sheep #salted #dairyproducts #mixedmilkcheeses #sheepsmilk #goatsmilk #greekcheeses &lt;br /&gt;
|hashtagrev=12032020&lt;br /&gt;
|description= : A � Ο� (POP) semi-hard Greek cheese which is matured and stored in brine&lt;br /&gt;
}}&lt;br /&gt;
&amp;lt;!-- /seo --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
[[Image:Sfela cheese.jpg|thumb|300px|right|Sfela cheese]]&lt;br /&gt;
&lt;br /&gt;
&amp;#039;&amp;#039;&amp;#039;Description&amp;#039;&amp;#039;&amp;#039;: A [[:Category:Greek recipes#ΠΟΠ (POP) ingredients|ΠΟΠ (POP)]] semi-hard Greek [[Cheese|cheese]] which is matured and stored in [[Brine|brine]]. The cheese is produced traditionally from [[Sheep&amp;#039;s milk|sheep&amp;#039;s milk]] or [[Goat&amp;#039;s milk|goat&amp;#039;s milk]] or from&lt;br /&gt;
a mixture of the two.&lt;br /&gt;
&lt;br /&gt;
&amp;#039;&amp;#039;&amp;#039;Geographical area&amp;#039;&amp;#039;&amp;#039;: The Messinia and Lakonia&lt;br /&gt;
prefectures in the southern Péloponnèse.&lt;br /&gt;
&lt;br /&gt;
&amp;#039;&amp;#039;&amp;#039;Evidence&amp;#039;&amp;#039;&amp;#039;: The [[Cheese|cheese]] has been known for more than a century. It is made using traditional technology and ripened in installation  within the defined geographical area.&lt;br /&gt;
&lt;br /&gt;
&amp;#039;&amp;#039;&amp;#039;Method of production&amp;#039;&amp;#039;&amp;#039;: The [[Milk|milk]] is coagulated at 30-32C. The [[Cheese|cheese]] [[Curd|curd]] is divided into pieces and reheated to 38-40C. It is then placed in [[Cheesecloths|cheesecloths]] for draining. It is lightly pressed and cut into strips or lumps (slabs) which are then [[Salted|salted]] on the surface.&lt;br /&gt;
&lt;br /&gt;
The [[Cheese|cheese]] is placed in vessels of [[Brine|brine]] for 1 month at room temperature and then at a temperature of 4-6C for not less than 3 months to bring ripening to completion.&lt;br /&gt;
&lt;br /&gt;
&amp;#039;&amp;#039;&amp;#039;Link&amp;#039;&amp;#039;&amp;#039;: The [[Cheese|cheese]] is produced using traditional technology from the [[Milk|milk]] of [[Goat|goat]] and [[Sheep|sheep]] breeds reared traditionally in the above-stated geographical area.&lt;br /&gt;
&lt;br /&gt;
{{CheeseContact}}&lt;br /&gt;
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]&lt;br /&gt;
[[Category:Mixed milk cheeses]]&lt;br /&gt;
[[Category:Greek cheeses]]&lt;br /&gt;
[[Category:Ewes&amp;#039; milk cheeses]]&lt;br /&gt;
[[Category:Cows&amp;#039; milk cheeses]]&lt;br /&gt;
[[Category:PDO-PGI-TSG ingredients]]&lt;br /&gt;
&lt;br /&gt;
&amp;lt;!-- footer hashtags --&amp;gt;&amp;lt;code &amp;#039;hashtagrev:12032020&amp;#039;&amp;gt;[[Special:Search/cheese|#cheese]] [[Special:Search/sfelacheese|#sfelacheese]] [[Special:Search/brine|#brine]] [[Special:Search/cheeses|#cheeses]] [[Special:Search/sheep|#sheep]] [[Special:Search/salted|#salted]] [[Special:Search/dairyproducts|#dairyproducts]] [[Special:Search/mixedmilkcheeses|#mixedmilkcheeses]] [[Special:Search/sheepsmilk|#sheepsmilk]] [[Special:Search/goatsmilk|#goatsmilk]] [[Special:Search/greekcheeses|#greekcheeses]] &lt;br /&gt;
&amp;lt;/code&amp;gt;&amp;lt;!-- /footer hashtags --&amp;gt;&lt;/div&gt;</summary>
		<author><name>Chef</name></author>
	</entry>
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