Stymfalia SA (Legga dairy)
Family dairy at Kaliani, 700 m up in mountain Corinthia, making cheese since 1936: barrel-aged PDO feta, graviera, zireiotyri, anthotyro and mizithra, sold at a shop beside the plant.
About Feta
Greece's brined white cheese, made from sheep milk or sheep milk with up to 30 percent goat milk, raw or pasteurised, soft and crumbly with small or no holes and no skin. The Peloponnese, which includes Corinthia and the Nemea plain, is inside the zone: Greece's application lists it, and Regulation 1829/2002 limits the name to mainland Greece and Lesbos. Greece protected the area in 1988 and recognised the PDO in January 1994. The EU registered it in 1996, the Court of Justice annulled that entry in 1999, and the registration in force dates from 2002. Stymfalia, at the foot of Mount Ziria in Corinthia, sells PDO feta in a wooden barrel and in containers.
Made in: Mainland Greece and the department of Lesbos
On the plate
English Wikipedia describes a soft cheese, crumbly with a slightly grainy texture, formed into large blocks and aged in brine. Its flavour is tangy and salty, ranging from mild to sharp.
Rind: none, eaten fresh
Wine and cheese
What to pour with Feta
Santorini Assyrtiko Santorini
Our pickFeta is a salty, crumbly cheese ripened in brine. The high acidity of a dry Santorini Assyrtiko refreshes against the salt and cuts the fat, and the cheese in turn softens the wine's sharp edge.
Malagouzia and Malagouzia-Assyrtiko whites Naoussa
Our pickDry whites with Malagouzia alone or in the blend, all medium-bodied with high acidity. That acidity cuts the brine of feta and lets its slight peppery edge show.
Dry Xinomavro rose Naoussa
Our pickFeta is salty and slightly acidic, sometimes slightly peppery, says the European Commission. A dry Xinomavro rose is light-bodied with low tannin, so nothing fights the brine, and its acidity keeps the pairing fresh.
PGI Cyclades dry white Santorini
Our pickFeta is a salty, crumbly white cheese ripened in brine. A medium-bodied, fresh Cycladic white from Assyrtiko, Athiri or Katsano rinses the salt between bites and leaves the tang of the cheese in front.
Medium-bodied Naoussa PDO Xinomavro Naoussa
Our pickQualigeo says feta is served with bread and olives, as well as with red wine. These medium-bodied Naoussa PDO Xinomavro reds carry only medium tannin, so the salty brine does not turn them harsh.
Dry Assyrtiko-based white Nemea
Our pickFeta is soft, crumbly, salty and tangy. A dry Assyrtiko-based white has the high acidity to stay fresh against the brine and cut the cheese's fat, whether the wine is raised in steel or partly in oak.
Off-dry blanc de noir of Xinomavro Naoussa
Our pickRed Xinomavro pressed into an off-dry white. The touch of sweetness gives salty feta something to lean against, the way sweet and salty work together.
Dry Kydonitsa Nemea
Our pickFeta is crumbly, tangy and salty, ripened in brine. A dry Kydonitsa with high acidity and fresh fruit answers the salt and the tang, and keeps the palate fresh between bites.
The grapes behind these winesAssyrtikoXinomavroKydonitsaMalagousiaKatsanoAthiri
From the source
Where to buy and taste it
Dia Tyros kai Voutyrou
Small cheese and butter shop on Kentrikis street in central Veria, the capital of Imathia, listed on its Facebook page as a specialty grocery.
Cheese experiences nearby
Hatzidakis Winery cave tasting with Naxos goat cheese
Guided tastings by appointment in an organic cave winery in Pyrgos. The 4 and 6 wine tastings come with Naxos goat cheese and bread-rusks; the 12 wine tasting with Aegean island cheeses. Tuesday to Saturday.
Estate Argyros: Taste the real Santorini
A walk on the vineyard soil, then six wines from Santorini's indigenous grapes tasted with a platter of selected cheeses, cold cuts and local bites, guided by the winery's wine educator. By appointment.
Gaia Wines premium Assyrtiko tasting with cheese plate
Four premium Assyrtiko wines tasted under a pergola by the beach, with a complimentary plate of traditional Greek cheeses. The winery is open daily 12:00 to 20:00 from 29 April to 31 October.
Aroma Avlis cheese plateau at Artemis Karamolegos Winery
On the menu at Aroma Avlis, the restaurant at Artemis Karamolegos Winery: a cheese plateau of arseniko from Naxos, Cretan graviera, geremezi, San Michali and melichloro, and a kopanisti spread.
Semeli Estate open wine tour with graviera
Guided tour of Semeli's winery and cellar with a four-wine tasting that the estate says comes with graviera cheese and crackers. Booking is mandatory and the estate is closed on Tuesdays.
Cheers & Cheese masterclass at Palivou Estate
Masterclass led by wine consultant and writer Eva Markaki pairing selected Palivou wines with cheeses, held on Saturday 5 September 2026 during the Great Days of Nemea.
Feta: questions
Is feta from the Peloponnese real PDO feta?
Yes. The Greek application filed with the EU register lists Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and the Lesbos prefecture as the production area.
How long is feta aged?
The Greek application says ripening continues until a total period of not less than 2 months is completed, in brine.
Which milk goes into feta?
Sheep milk, or sheep milk mixed with goat milk, with the goat milk not exceeding 30 percent of the milk's net weight, according to the Greek application.
When was feta first protected?
Regulation 1829/2002 says Greece protected the production area in 1988. A ministerial decision of 11 January 1994 recognised the PDO, and the EU registration in force dates from 2002.
Same cheeseboard
More cheeses from Nemea
Plan the trip
Visit Feta country
Tastings and tours where it is made, and somewhere to stay.
Booking links go to our partners (GetYourGuide, Viator, Zen Hotels), who may pay us a commission. It never decides what we cover. Editorial standards.
Sources: protection register, eur-lex.europa.eu, en.wikipedia.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.
Nemea wine guide → Naoussa wine guide → Santorini wine guide → Every cheese →