The World Famous St Marcellin IGP by La Mère Richard
Unrivaled.
PHP 690.00
Karalis Barrel Aged Feta
Salty, crumbly, classic
PHP 999.00
1
You’re PHP 3,000.00 away from free delivery in Metro Manila
Expires onSUNDAY APR 25, 2027
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Produced by Karalis and matured traditionally in oak barrels, this Barrel Aged Feta delivers firmer texture, refined salinity, and deeper character. A heritage-style Greek cheese that honors time, wood, and authentic brining methods.
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
Karalis Barrel Aged Feta
Salty, crumbly, classic
Produced by Karalis and matured traditionally in oak barrels, this Barrel Aged Feta delivers firmer texture, refined salinity, and deeper character. A heritage-style Greek cheese that honors time, wood, and authentic brining methods.
PHP 999.00
1
You’re PHP 3,000.00 away from free delivery in Metro Manila
Expires onSUNDAY APR 25, 2027
PaymentCredit Card, PayPal, Bank Transfer, GCash
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
Tasting Notes Of The Curator
Barrel aging gives feta a distinctly different personality compared to standard brined versions. Crafted by Karalis, this feta is matured in oak barrels, allowing gradual development that enhances both structure and flavor.
The texture is compact yet creamy, holding its shape when sliced and crumbling into moist, tender shards when broken apart. On the nose, it offers fresh dairy brightness layered with gentle brine and a faint earthy nuance shaped by its wooden aging environment.
On the palate, the salinity is assertive yet balanced. A lively tang from fermentation is softened by rounded creaminess, creating harmony rather than sharpness. The oak does not dominate with woody flavor; instead, it subtly deepens the cheese’s profile, lending a slightly fuller, more savory character.
The finish is clean and mineral-driven, with lingering notes of cultured milk and restrained salt. Compared to industrially aged feta, this barrel-aged version feels more cohesive and layered—structured, expressive, and deeply Mediterranean in spirit.
Pairings And Suggestions
Barrel aged feta thrives in both traditional and contemporary dishes.
Classic Greek serving:
Drizzle with extra virgin olive oil and oregano
Pair with ripe tomatoes, cucumbers, and olives
Serve with warm pita or crusty bread
Elevated uses:
Crumble over roasted vegetables
Add to grain bowls with lemon vinaigrette
Pair with watermelon and fresh mint for sweet-salty contrast
For a simple baked preparation, place the feta in parchment with cherry tomatoes, garlic, and thyme. Roast gently until softened and aromatic. The barrel-aged structure ensures it maintains depth and integrity even when warmed.
Wood, Time, And Tradition
Before stainless steel became the norm, feta was traditionally matured in wooden barrels throughout Greece. Oak allows subtle micro-oxygenation, encouraging gradual textural refinement and layered flavor development.
Karalis preserves this heritage method, allowing brine, milk, and wood to interact over time. The result is feta that reflects patience and place—less one-dimensional, more expressive.
Barrel aging does not overwhelm the cheese; it disciplines it. The outcome is a feta that speaks clearly of tradition, craftsmanship, and Mediterranean authenticity.
Storage Instructions
Keep refrigerated at 2–6°C. Store in its brine to maintain moisture. Once opened, ensure the cheese remains submerged in lightly salted brine and consume within 3–5 days.
Barrel aging gives feta a distinctly different personality compared to standard brined versions. Crafted by Karalis, this feta is matured in oak barrels, allowing gradual development that enhances both structure and flavor.
The texture is compact yet creamy, holding its shape when sliced and crumbling into moist, tender shards when broken apart. On the nose, it offers fresh dairy brightness layered with gentle brine and a faint earthy nuance shaped by its wooden aging environment.
On the palate, the salinity is assertive yet balanced. A lively tang from fermentation is softened by rounded creaminess, creating harmony rather than sharpness. The oak does not dominate with woody flavor; instead, it subtly deepens the cheese’s profile, lending a slightly fuller, more savory character.
The finish is clean and mineral-driven, with lingering notes of cultured milk and restrained salt. Compared to industrially aged feta, this barrel-aged version feels more cohesive and layered—structured, expressive, and deeply Mediterranean in spirit.
Barrel aged feta thrives in both traditional and contemporary dishes.
Classic Greek serving:
Drizzle with extra virgin olive oil and oregano
Pair with ripe tomatoes, cucumbers, and olives
Serve with warm pita or crusty bread
Elevated uses:
Crumble over roasted vegetables
Add to grain bowls with lemon vinaigrette
Pair with watermelon and fresh mint for sweet-salty contrast
For a simple baked preparation, place the feta in parchment with cherry tomatoes, garlic, and thyme. Roast gently until softened and aromatic. The barrel-aged structure ensures it maintains depth and integrity even when warmed.
Before stainless steel became the norm, feta was traditionally matured in wooden barrels throughout Greece. Oak allows subtle micro-oxygenation, encouraging gradual textural refinement and layered flavor development.
Karalis preserves this heritage method, allowing brine, milk, and wood to interact over time. The result is feta that reflects patience and place—less one-dimensional, more expressive.
Barrel aging does not overwhelm the cheese; it disciplines it. The outcome is a feta that speaks clearly of tradition, craftsmanship, and Mediterranean authenticity.
Keep refrigerated at 2–6°C. Store in its brine to maintain moisture. Once opened, ensure the cheese remains submerged in lightly salted brine and consume within 3–5 days.
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