Product authenticity and provenance are important characteristics to be recognised when considering cheese and dairy products that have a wealth of history and tradition. Within Europe, for food and beverages with a protected origin, three different geographical indicators exist, PDO (Protected Designation of Origin), PGI (Protected Geographical Indication) and TSG (Traditional Specialities Guaranteed). These promote and protect the names of agricultural products and foodstuffs that come from a specific area or region.
With Futura Foods’ years of experience, to confirm integrity we have extensive transparency through our supply chain. , with years of experience. Our UK based Technical Team are Campden BRI trained in VACCP and TACCP. We have a robust risk assessment to ensure our overseas supply chain is integral from farm through to haulage. We extensively use accredited speciation test methods (Real Time PCR) on products to confirm compliance in the UK.
Our supplier auditing expands the audit scope from milk sourcing to despatch from factory and transport through EU countries. We use a worldwide horizon scan tool to detect emerging trends throughout the world markets.
All products that are protected by PDO carry the distinctive red and yellow logo and it ensures quality through the production of the cheese.
Feta is a flagship product from Greece and produced, processed and prepared in mainland Greece. Feta is full in flavour, rich in aroma, white in colour and soft in structure. Feta is unique in taste, due to the milk, the production and maturation for a two month period.
Feta can only be made in Greece and its strict production methods are audited, approved and certified by Agrocert. Agrocert will audit every Feta producer to ensure the regulatory methods of production are upheld. On approval the site will receive a certificate of compliance with a unique contract code number. The origin of Feta has been protected by EU regulations since 2002.
All Feta is made exclusively of milk from sheep and goat within the PDO regions from over 1,000 dairies in Greece. Every packing unit of Feta sold must be marked with an ‘FE’ number. The FE number is a sequential number enabling each dairy to trace the milk used in each packet, bucket or tin of Feta sold. Through the sequential FE number, the manufacturer can provide evidence to show that they have not sold more packs of Feta than they have made from the milk they have bought, hence, security against substitution.
Feta is made from pasteurised sheep milk or a mixture of sheep and goat milk up to 30%. The milk is curded, strained, salted and then placed in wooden barrels or metal tins with brine and left to mature for at least two months. Feta milk comes from both sheep and goat, which graze freely in specific areas of Greece.
Sheep Milk: With a minimum of 70% sheep milk used in the production of all Feta, this ingredient plays an important role in the flavour profile of the cheese.
Goat Milk: All Feta can only contain up to a maximum of 30% goat milk.
Cyprus’ most famous cheese, with a great taste and distinctive texture. Halloumi is a cheese with a high melting point that can be eaten cold or cooked. Its delicious fresh and salty taste can be enjoyed in many ways and its unique properties to not melt during grilling have made it the favourite BBQ cheese in the UK.
Halloumi is made from a modern recipe of cow sheep and goat milk, whereas more traditional recipes will only contain sheep and goat milk. This semi-hard cheese is usually folded, giving a specific open shape when pan fried. Dried mint is sometimes added to the surface for flavour.
Halloumi is a protected Trademark name of the Republic of Cyprus. Only local milk Cyprus milk is allowed to be used for Halloumi production. Halloumi currently does not hold a PDO status, but its production is regulated by specific rules and manufacturing controls are in place to ensure only an authentic cheese is produced. Our Halloumi suppliers all abide to the strictest hygiene and food safety standards approved by global standards (e.g. BRC / IFS).
Our traditional Greek Yogurt is a staple of a healthy Greek diet, it is made from only Greek milk. Our suppliers use state of the art equipment to replicate the traditional cloth straining process to give the Yogurt a good mouthfeel. The straining process removes the whey giving a thicker consistency like that between Yogurt and Cream Cheese. This is a natural process that uses only natural ingredients, the Yogurt therefore has a distinctive naturally creamy texture and taste.
Greek Yogurt comes in a variety of fat contents but is a good source of protein and calcium, low in sodium and carbohydrates, and good for digestion due to its live cultures.
Parmigiano Reggiano or Parmesan is a raw cow milk hard cheese.
Grana Padano is made from raw cow milk, salt and animal rennet together with lysozyme.
Gorgonzola is an Italian soft cheese with a blue marbling throughout. In order to know you have Gorgonzola, it must be packaged in aluminium foil and have a characteristic G on it.