Feta is having a moment thanks to a TikTok feta pasta recipe. But the soft, salty and briny block of cheese has been around for centuries, and nearly every Greek meal incorporates it in some manner. Charles Bililies is the founder and CEO of Souvla, a group of fast-fine Greek restaurants inspired by the casual souvlaki joints found throughout Greece. The Greek-American comes from a family tradition of restaurateurs and is deeply passionate about the unique application and production process of feta. Kolios Greek Dairy is among the top feta cheesemakers, exporting high-quality products from the region around the world. Dr. Rosemary Antonomanolaki, Kolios’ quality manager, shares the company’s devotion to tradition and quality from salted in barrels to matured in brine. Follow @cbililies @souvla @kolios.gr @wherechefesshop @ingredientinsiders @truffledawg @theprosciuttoqueenhttps://www.souvla.com/https://www.kolios.gr/en/In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshophttps://www.chefswarehouse.com/Produced by HayNow Media @haynowmediahttp://haynowmedia.com/