The European Commission has approved the inclusion of ‘Tsalafouti,’ a Greek cheese with distinctive characteristics, in the registry of Protected Designations of Origin (PDO).
‘Tsalafouti’ is a white cheese of Greek origin with a soft creamy texture, distinguished by the mild aroma of the local herbs consumed by the free-grazing animals in the production region.
This cheese has been produced since the 17th century in the central and southern Pindus mountain range, primarily from sheep’s milk. Its production reflects the unique climate, flora, and agricultural practices of the area, which contribute to the cheese’s exceptional taste and high quality.
Made for centuries according to a traditional recipe, it involves the use of sheep’s milk or a mixture of sheep and goat’s milk, with the former milk always being predominant. The milk is sourced from animals grazing freely on the unique soil and climatic conditions of the central and southern Pindus mountains.
Traditionally, the cheese was produced at the end of the milking season, when the milk supply was diminishing. It follows a cheese-making process which requires a very short maturation period that doesn’t exceed a 12-day period. Other notable features also include low acidity and significantly reduced fat content.
The production and packaging of ‘Tsalafouti’ are exclusively tied to the mountainous regions of Agrafa, Orini Valtos, Argithea, Aspropotamos, and Tzoumerka. These areas, located in the central-southern expanse of the Pindus range, are defined by their rugged terrain, as well as deep valleys and rivers. Many of these landscapes reach altitudes exceeding 2,000 meters, adding to the distinctive character of the ‘Tsalafouti’ cheese produced in the region.
The addition of ‘Tsalafouti’ brings the total number of Greek registered protected agricultural products to 3,637.
