Sfela cheese is produced in the Southern Peloponnesus (Messinia and Laconia) from sheep milk, goat milk or a combination of both. It is produced from fresh, non-pasteurised sheep and sometimes goat milk in rectangle pieces weighing 1 kgr. It is a semi-hard brine cheese with many small cuts and semi-hard consistency. Its shape is that of long rectangular stripes called ‘sfelides’ and its colour is off-white. It matures and is preserved in brine. Milk used for its production comes exclusively from herds of sheep and goats traditionally raised and adapted to the particular region, whose diet is based on locally found plants.
For its production, milk coagulation occurs at 30-32 C with traditional rennet. The milk is then divided and warmed up to 38-40 C while constantly stirring; it is then placed in cloth for draining. Once drained, the curd is placed on a cheese board and lightly pressed. The curd is then cut up into stripes, salted and put in brine 20 Be in metallic or wooden containers, where it stays for a month at room temperature. It is then placed in cooling rooms with a temperature of 4-6 C for at least 3 months.