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DODONI Headquarters
1, Tagmatarchi Kostaki Street
45500 Eleousa
Ioannina, Greece

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Frequently Asked Questions

About PDO: Protected Designation of Origin

What is PDO?

PDO, or Protected Designation of Origin, is a European designation reserved for products that originate from a specific place or region, where their unique qualities or characteristics are a result of the area’s particularly natural or human factors, and the production processes that take place within that defined geographical area.

About Feta

Where does the name feta come from?

Literally translated from Greek, feta means “Slice”. In Greece, the first documented reference to cheese dates to as early as 8th Century BC, and the origins of cheese production utilized both sheep and goat’s milk.

Why do some fetas taste greasy?

According to PDO regulation, feta must contain at least 43% fat in dry matter. Properly matured feta (over a minimum of two months) should not taste greasy. Feta with a higher fat level will be greasier. Products with less than 43% fat in dry matter, cannot be labelled as feta, and must be called white cheese instead.

Why is feta packed in liquid?

Feta is packed in the brine or salted water in which it has been matured. This means it absorbs some of the flavor which gives feta its iconic salty taste. At DODONI, we make our own brine using only the best quality sea salt and the water comes from our own natural wells. The maximum moisture level of feta is regulated and should not exceed 56%. Over time some of the moisture is released which is why you can find some brine in vacuum-packed feta, but it can also be packaged in plastic tubs, which helps the product retain more moisture and gives the cheese a stronger, long lasting flavor, which some people prefer.

Should I wash my feta before I eat it?

Feta is ready to consume, straight from its packaging. The liquid (brine) is part of the process of maturing the cheese, meaning it adds to the unique flavor, and is safe to eat. So, no need to wash before enjoying!

Is feta made with preservatives?

Feta PDO is a totally natural product. DODONI uses no preservatives, colorants, powdered milk or other additional ingredients – simply fresh sheep and goat’s milk, vegetarian rennet and natural cultures, following the strict specifications of the PDO regulation.

What is feta made of?

Real feta is made from Greek sheep & goat’s milk, with a minimum of 70% sheep’s milk. This is what makes feta taste different from other white or salad cheeses which may be produced with cow’s milk, or even oils. Other than milk, only rennet is used to curdle the milk, and specific cultures to mature the cheese. We source our milk from thousands of producers spread across hundreds of villages in Greece. We only use vegetarian rennet so that our feta is suitable for vegetarians, and we use our own cultures, developed over generations to mature the cheese.

Do fetas have different types of milk ratios?

PDO feta must be made using a minimum of 70% sheep’s milk, and up to 30% goat’s milk only. The milk can only be sourced locally from seven specific regions of Greece, and never from imported milk.

Why is it that only certain cheeses can have the feta label?

Feta is a cheese with a protected designation of origin (PDO). To qualify for PDO status the dairy must adhere to the specifications and regulations set out by the EU and each country’s local authorities. Feta PDO can be produced only in seven specific areas of Greece with milk from sheep and goats that graze in that area. So just like only sparkling wine from the Champagne region can be called Champagne, and Jersey Royals can only come from Jersey, feta can only be from Greece.

What happens if I heat feta? Will it melt?

Yes! Feta will melt and become softer, but it will not become sticky like gouda or mozzarella. In fact, Greeks cook with feta almost as much as they use it in their salads. It’s stuffed in pies, sprinkled over pasta, folded in omelettes and even grilled as feta saganaki. Check out our recipe pages for some inspiration! If you’re looking for a cheese that remains firm when grilled or fried, try our halloumi recipes. 

How come feta has such a long shelf life?

The way feta is matured and kept in brine means that it stays fresh for longer. The milk quality and production also ensure a longer the shelf life.

If the product is vacuum-packed does it need to be refrigerated?

Yes, it does need to be stored in the fridge to keep it at the right temperature. After opening, it’s best consumed within four days. And 8 days after opening feta in brine.

Can I buy barrel aged feta?

Feta PDO can be matured either in metal tins or in beech wood barrels. Barrel aged feta has a stronger taste than tin matured feta, and even more so if matured for more than two months in the barrel. DODONI feta ages its barrel from between three and six months for an incredibly strong taste and is available only in selected stores.

Are there different flavours of feta? 

PDO rules do not allow for feta to be mixed with other ingredients like herbs or spices during the production process. Aside from the cheesemakers’ personal touch, the flavor of actual feta will depend on the milk’s quality and freshness, where it comes from, and the live cultures used. DODONI sources its milk from the region of Epirus, which is a mountainous region in Northwestern Greece. The animals here graze on clean fresh grass and 2,500 unique herbs which help flavor the products.

Are there different grades of feta? What is Salad Cheese?

According to EU legislation, only cheeses produced with traditional methods in certain areas of Greece, and made from a mixture of sheep and goat’s milk from the same area, can be called feta – there are white cheeses that resemble feta but without the full body taste, and are mainly produced from cow’s milk. Each feta producer will use milk sourced from a different terrain, grow different starting cultures and may produce or age the cheese differently.

Why do some DODONI Feta slices show the imprint shape of a stamp?

Feta is produced in blocks and then sliced after maturation. Since 1994, we have produced our feta cheese in molds that bear the company’s trademark and name. That way you can be sure you’re buying a genuine feta and can be confident in the quality and providence of the product you are enjoying! Not all slices carry the whole logo, it might just be a part of it – but rest assured it’s authentic DODONI Feta.

How much is a portion of feta and how many calories are in it?

Feta contains 257 calories per 3.5oz of product, of which 21g is fat, 17g proteins, 2.5g salt, and no sugars or carbohydrates. In Greece, a family of four would easily add one portion to their Greek salad, also known as Choriatiki, but elsewhere people tend to use a little less. Keep any leftovers and try sprinkling into soups or salads, jacket potatoes or enjoy with olives as a nibble with drinks – it’s extremely versatile. 

Does feta contain any allergens?

Yes, as all milk-based products, it contains lactose, but a very small amount (usually below 0.5%). Hence compared to most cheeses it is relatively low in lactose due to the sheep and goat’s milk.

Is feta low in fat?

All cheeses contain fat, which comes from the milk. Feta contains about 21% fat (and 16% saturated fat) which is less than most white cheeses, and a third less than many yellow cheeses. It is possible to remove the cream from the milk to make reduced fat cheese, but this changes the taste profile and can no longer be called feta due to the PDO standards.

About Halloumi

Where does the name halloumi come from?

While the exact origin of the word remains a mystery, the earliest recorded use of the term dates to Florio Bustron in 1554. One theory suggests that the word may have derived from the ancient Greek term ‘άλμη’ (álmi), which means brine and pronounced as ‘salume’ in Italian (this also means sausage). However, the true etymology of the word remains a topic of debate and intrigue, adding to the mystery and allure of this beloved cheese.

How is halloumi made?

Halloumi is made from a blend of pasteurized cow, sheep, and goat’s milk, containing salt and microbial rennet. It is folded and scented with dried mint following an age-old production method.

Does it ever melt?

One of the unique characteristics that makes halloumi so different is that is doesn’t melt while cooking, so it can be enjoyed fried or grilled. It is the perfect addition to give texture and even crunch to a huge range of recipes.

Is there a preservative used to stop it from melting?

DODONI Halloumi is 100% natural and made from the freshest Cypriot milk. The cheese is formed using microbial rennet, meaning there is no addition of acid culture. This keeps the pH of the product very close to neutral, allowing it to preserve a high melting point as well as its shape during grilling.

Should I grill, fry, or bake it?

The great thing about halloumi is that it is so versatile, which makes it ideal for frying, grilling or baking. You can also enjoy it chilled, just as it is. There is no other cheese like it

Should I wash my halloumi to get rid of the extra salt in the brine?

While our halloumi is packed without brine, some of the brine can be released from the cheese in the packaging. This is absolutely normal, and safe to consume. If washed it will lose some of its saltiness.

How long does halloumi last once open?

Once the packaging is open, store the halloumi in an airtight container in your fridge (32-43°F) and consume within 3 days.

Does halloumi contain any allergens?

Halloumi cheese is a dairy product and is therefore considered allergenic since it contains milk.

How much protein does halloumi have, as I’ve heard it’s often used as a meat substitute?

Halloumi has 23g of protein per 3.5oz of product, which is considered high. Therefore, it is perfect for vegetarians looking to substitute meat because it has a pleasant firm texture similar to that of meat.

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