DEFINITION OF P.D.O. 

In 1992 the European union in order to ensure the distinct character of our agricultural products, providing the European consumer with high quality certified products, created a system that utilizes and protects geographical origins and traditional products.

This system is intended to Protect the Designation of Origin of products (PDE), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG).

The Term “Protected Designation of Origin” (PDO) is attributed to a product in which its production, processing and manufacture are realized in a specific geographical area based on recognized and certified know-how in order to give out the proper information to the consumer.

The characteristics and quality of the product are attributed exclusively to the environment of the area from which it originated. This environment includes:

> Natural factors (climate, vegetation, etc
> As well as the human factor.

PDO is also translated in French as AOC and DOC in Italian.

NUTRITIONAL VALUE OF FETA

Cheese is considered good nourishment that is why it covers a large part of our diet. Depending on the type and the way it is produced, it contains proteins, calcium and vitamins in different quantities and nutritional value.

Feta Cheese is the principle Greek Cheese. It is a Cheese of great nutritional value. One hundred grams (100gr) of feta can cover 1/3 of the daily needs of a working adult male as far as proteins of high biological value are concerned as well as vitamin A and riboflavin and more than half of his calcium intake.

USES OF FETA

Feta Cheese has many uses in our country which in many circumstances have been copied by many cultures. Feta is mostly known for its use in Greek Salad, which is a favourite amongst Greeks and Tourists alike. Moreover, the traditional use of feta cheese is the combination of cheese and bread which is a favourite snack for the working class. Feta is also a compliment food and lunch and dinner and is often used as a snack, tidbits with ouzo and wine. Feta is also widely used to make a great variety of pies, cheese pie, spinach and cheese pie and is offered even at formal luncheons and dinners. These types of pies are main dinner courses for many families mainly in agricultural areas.

THE WORD "FETA" 

The Cheese that is produced in a certain geographical zone in Greece from goats milk or a mixture of goats and sheep’s milk, With the implementation of natural and non industrial methods of draining without pressure.

FIFTEEN POINTS OF FETA

1.     It’s part of our cultural heritage to which we owe to protect and promote.

2.     It comprises an important part of our diet, as each of us consumes more than 10kgr of feta per year.

3.     It is recognized by the EU as a traditional Greek product, protected designation of origin.

4.     Loyally implementing and following specifications constitutes the requirement for continual support concerning its protection by the EU.

5.     The positive prospects for its commercial success are ensured only through its high quality and competitive price.

6.     It is produced exclusively in Thrace, Macedonia, Mainland Greece (Epiros) Thessaly, (Sterea Ellas) Peloponnese and Lesvos from fresh sheep’s milk or mixed with goats milk.

7.     It matures for at least 60 days.

8.     The moisture does not exceed 56%

9.     The production of feta outside the predetermined geographical production area is prohibited.

10.  The production of feta even in the predetermined geographical area is prohibited if the sheep or goats milk originates elsewhere.

11.  Its production from other milk products is prohibited.

12.  The addition of either cows milk, condensed milk, milk powder or other additives to the cheese is strictly prohibited.

13.  The use of antibiotics, preservatives or colouring is prohibited.

14.  It is prohibited to record on the label misleading dietary information toward the consumer public.

15. Market decree, states that no other cheese other than feta is to be used in Greek Salad.