Orpheus Products – Formaela Arachovas PDO

Traditional mountain cheese from Parnassos, handcrafted in limited quantity.

Formaela Arachovas is a Protected Designation of Origin (PDO) cheese produced exclusively in the mountainous town of Arachova, nestled on the southern slopes of Mount Parnassos at 950 meters above sea level. This unique cheese is more than a product—it is a narrative of place, tradition, and adaptation, tracing its roots to the ingenuity of local shepherds and cheese-makers long before official records emerged in the early 20th century.

The name “Formaela” is believed to derive from the ancient Greek word formos, meaning “woven basket,” in reference to the traditional molds used for shaping the cheese—originally made from willow wood, now replaced by food-grade PET. In the past, it was also referred to as Fromagella, Tyrovoli, or Xirotyri, each name hinting at different textures and shaping methods. One of the oldest maturation sites is the cave of “Tyriás,” perched on a cliff at the entrance to Arachova. Orpheus Products is currently in the process of licensing this cave for future aging.

The milk used comes exclusively from local, extensive farming within the historical municipal boundaries of Arachova-Parnassos, as defined when Formaela was registered as a PDO in 1992. It consists of 80% sheep’s milk and 20% goat’s milk from animals grazing freely under the Greek sun, nourished by clean mountain air and water. This limited pastoral area inevitably results in a restricted supply, making each wheel of Formela a rare and numbered product.

The production facility and aging rooms are located in Arachova itself and follow the traditional recipe meticulously: the milk is not concentrated, nor are any proteins, salts, colorants, preservatives, or antibiotics added. Only traditional animal rennet is used. After coagulation at 32°C, the curd is cut and reheated, then shaped in molds, immersed in whey at 60°C and again at 75–80°C, salted, dried, and aged on wooden racks for several days.

Formaela is cylindrical, weighing approximately 500 grams per wheel. It develops a delicate yellow rind with aging, while the interior remains elastic, compact, and pale yellow with no holes. It contains a maximum of 50% moisture and a minimum of 40% fat content (dry matter), with an average salt concentration of 2.5%.

Its taste is gently salty with clean dairy aromas and a chewy texture that turns distinctly piquant when grilled or pan-fried. Fresh Formaela is typically available in the first half of the year, while aged versions can occasionally be found in autumn or early winter—if you’re lucky.