DAIRY & CHEESE PRODUCTS

The dairy livestock units in the Region supply fresh milk to the largest dairy companies in the country.

One of the typical dairy products is ayran, a cold drink made from milk and yogurt culture that also contains a little salt. It is a traditional Thracian product, particularly refreshing during hot days. 

The cheese-making units of the Region, the largest number of which are located in northern Evros, also use a part of the milk for the production of cheeses, such as PDO feta cheese, and kasseri cheese, which for Xanthi Prefecture is recognized as PDO product, and other cheese products. 

PDO FETA 

The developed livestock farming in the Region of Eastern Macedonia-Thrace has contributed to the production of excellent quality PDO feta products by local businesses. Local feta products have won national and international awards for their quality.

According to mythology, the history of feta is also linked with the region of Thrace, since Cyclops Polyphemus is mentioned as the first recorded cheesemaker.  In Homer’s Odyssey, Polyphemus lived at the foot of Mount Ismaros (Rodopi) and produced feta cheese since the 8th century BC. 

The conditions that feta cheese is required to meet, according to European legislation, are the following:

– it must be made only from Greek pasteurized sheep’s and goat’s milk, with at least 70% sheep’s milk and up to 30% goat’s milk.

– exclusive use of milk only from Greek sheep breeds, fed on the local flora of each area, mainly in free-range pastures.

– production from October to mid-June.

– minimum fat 43% in dry matter and maximum humidity 55%.

– maturation for at least 2 months in wooden barrels or tin cans.

Despite the common conditions for the whole of mainland Greece, the organoleptic characteristics of feta vary by region due to the taste of the milk, which is also affected by the particular living conditions, flora, and nutrition of the animals. 

The enterprises of the Region of Eastern Macedonia-Thrace use mainly traditional recipes while emphasizing modern technology in the production processes, product safety, and hygiene. Feta produced by local businesses is placed on the national and international markets. 

PDO KASSERI XANTHI

The unique taste and aroma of kasseri, which is produced in the Xanthi prefecture, has been recognized by the European Union as a Protected Designation of Origin (PDO) product. 

It is produced from sheep’s milk, or a mixture of sheep’s and goat’s milk, the latter of which may not exceed 20% of the total milk used. Milk is curdled within 48 hours after milking and may be fresh or pasteurized. Rennet is used for coagulation and its maturation lasts at least 3 months.