1. What P.D.O stands for?

P.D.O (Protected designation of origin). It's meaning is for production by the traditional way, in an exact location, which is famous for the excellent characteristic and quality of a product.

2. How we produce salt water in order to preserve feta(cheese).

In a liter of water we add 70-80 g of salt and heat the mixture at about 80-90⁰ Celsius degrees. Step two, we store it in the fridge to reach cold temperature. Ending, our salt water is ready to use on our feta.

3. How many categories of cheese exist.

Soft cheese (ex. feta, cottage cheese, galotyri) with highest moisture around 54% - 58% and minimum dry fat 35%-46%.

Semi Soft cheese (ex. Gouda) with highest moisture around 40%-46% and minimum dry fat 40%-50%.

Stiff cheese (ex. Gruyere, Cottage Gruyere) with highest moisture around 35%-38% and minimum dry fat 40%-47%.

Hard cheese (ex. Parmesan) with highest moisture around 30% - 32% and minimum dry fat 45% - 50%.

4. How many degrees needed to preserve cheese.

We preserve cheese at 2⁰ - 4⁰ Celsius.

5. What's the average cheese due date.

Most cheese due date weighs around 12 to 18 months (soft cheese to stiff). However, hard cheese last way longer.

6. How we preserve cheese on fridge after they're cut ?

We slice cheese always on the side and never in the middle, in order to have only one side exposed. After it's sliced, we wrap it with a membrane on the exposed side and in the end we put it in a plastic vessel.

7. How do we serve cheese.

The most correct solution is on wooden plates, because they restrain the moisture and preserve a relative absorbency which helps cheese stay dry throughout the whole serving procedure. It's always best to split soft from hard cheese and serve in two different plates. Use special cheese knives, like the one which ends in 2 sharp edges which helps a lot to serve. We usually cut the slices in wide measures. In the end, count on 80 - 100 grammars of cheese per person for the meal.

8. How do we make saganaki(a Greek dish cooked in a frying pan, a cheese appetizer).

We can make saganaki with most of cheese. We pour soft & semi soft cheese in water in order for the flour to stick on them, so it makes a crust around them and they won't dissolve. Instead, for hard cheese we just put them into the frying pan and directly to boiled oil. We can also sprinkle them with sesame after they're made and why not also spill some honey on them for better flavor.