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Cheese from Greece, southern Peloponnese
Sheep or goat milk, or a mix, is set at 30–32 °C, cut and cooked to 38–40 °C, drained in cloths and lightly pressed. The curd is cut into strips called sfelides, dry-salted and kept a month in 20 °Bé brine at room temperature, then at least three months at 4–6 °C. It is among the saltiest Greek cheeses.
| Sheep or goat milk, or a mix | Cultures of lactic acid bacteria can be used where the milk is pasteurised[sfela-1994-en][tsouggou2024] |
| Traditional rennet or enzymes | [tsouggou2024] |
| Dry salt on the strips, then brine of 20 °Bé | [sfela-1994-en][sfela-1994-fr] |
| Starter | cultures of lactic acid bacteria can be used where the milk is pasteurised |
Total time across the recorded steps: 4 months
What changes: Rennet sets the sheep and goat milk at 30–32 °C
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sheep or goat milk, or a mix, is set at 30–32 °C, cut and cooked to 38–40 °C, drained in cloths and lightly pressed. The curd is cut into strips called sfelides, dry-salted and kept a month in 20 °Bé brine at room temperature, then at least three months at 4–6 °C. It is among the saltiest Greek cheeses. Made in 6 steps over 4 months. The longest step, ripen cold in brine, takes at least 3 months (The same application) and runs at 4–6 °C (The same application). Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus dominated one industrial PDO sample; Lactococcus lactis dominated the other and Isolates most often Enterococcus faecium, Lactiplantibacillus plantarum, Levilactobacillus brevis, Pediococcus pentosaceus and Streptococcus thermophilus do most of the fermenting.
| Main step | at least 3 monthsSet[sfela-1994-fr][sfela-1994-en] | Ripen cold in brine |
|---|---|---|
| Temperature | 4–6 °CSet[sfela-1994-fr][sfela-1994-en] | Ripen cold in brine |
A semi-hard white brined cheese whose curd is cooked to 38–40 °C and cut into strips (sfelides) before salting. It spends a month in brine at room temperature before cold ripening, and it is among the saltiest Greek cheeses.
Kept sealed under brine, the cheese stores up to two years. Metagenomics found some unwanted bacteria in the samples tested, and the authors call for stricter surveillance of production.
Hazards the sources name: Acinetobacter, Streptococcus parauberis and Streptococcus suis sequences found by metagenomics.
Every number is labelled with how it is known. How this atlas is made
The 1994 application says the cheese had been known for over a century in Messinia and Laconia.
