About Us | How Yoghurt is made | How Feta Cheese is made

FAGE USA, CORP., a subsidiary of the parent company FAGE S.A., was established in June 2000 in the state of New York.

FAGE USA, CORP. began importing FAGE TOTAL, the #1 selling yogurt in Greece, in September 2000. Besides TOTAL, the range includes Tzatziki dip, authentic Greek feta and other cheeses and spreads.

The mission of the US Company is to bring these products of unrivaled quality to US consumers throughout the country.

Today, you can find FAGE’s products in gourmet, health food, natural food stores and
high-end supermarkets in New York, New Jersey, Connecticut, Illinois, Indiana, Ohio, Maryland, Washington D.C., Maine, Florida, Pennsylvania, Virginia, Arizona, Texas, California, Nevada, Oregon, Washington etc.

To find out more about our products and which stores carry them, please contact us at:

FAGE USA DAIRY INDUSTRY, INC.
Johnstown Industrial Park
1 Opportunity Drive
Johnstown, NY 12095.

Main Telephone: 1-518-762-5912
Toll Free: 1-866-962-5912
Fax: 1-518-762-5918
Email us here: Click here for feedback form

How Total Greek Yoghurt is made

Cows are milked at various farms across Greece and milk is delivered to FAGE controlled collecting stations

Cows' milk is delivered to FAGE’s factory in Athens

Milk and cream are pasteurized and then cooled prior to the addition of the live cultures lactobacillus bulgaricus and streptococcus thermophilitus.

Yoghurt is then incubated at 40 °c for 5-6 hours.

The whey is strained from the yoghurt using a separating process. This process makes the product a suitable cooking ingredient as it does not curdle at high temperatures.

Yoghurt is then filled into pots, lidded and date coded. Pots are then stored in a computer controlled warehouse ready for shipment to the UK in temperature controlled lorries.

How Feta Cheese is made

Traditional feta is made from sheeps' milk with the addition of roughly 10 per cent goats’ milk. The first stage of the process involves pasteurizing the milk, which is then cooled and tested for quality. Rennet is then added to the milk in the stainless steel vats in order to start the cheese making process. Within the hour the milk curds and begins to coagulate. The cheese is then cut into cubes, which at this stage are soft and squishy.

The next stage is to drain off the whey (watery liquid that separates from the curd when the milk is clotted) and pack the cubes into two-kilogram rectangular mounts. After they have been left for a day they are turned upside down every two hours for another day to let more moisture drain out and compress the blocks, creating a smooth, creamy and crumbly cheese. The addition of brine then helps preserve feta and produce the distinctive tang.

The cheese is then packed away for up to two weeks at a controlled temperature of 17c (the time varies slightly because cheese made in winter and summer absorbs the brine at different rates) After this period is complete the cheese is then refrigerated at a lower temperature for a further two months, completing the feta cheese making process.