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Your group will design a shared digital booth and campaign with the theme: "Cheese & Cultural Identity: A Taste of Greece, Turkey & Slovakia”. Your booth must include:

A slogan for your group.

Digital poster/infographic for each cheese.

A comparative section: What do these cheeses have in common? How do they reflect their cultures?

A marketing proposal: How would you promote these cheeses in a global expo or on social media?

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Kars Kaşarı is geographically protected in Turkey, but it does not yet have PDO status in the EU. The national recognition ensures that only cheese made in the Kars plateau, following traditional recipes and aging processes, can be marketed under this name in Turkey. It highlights the cheese’s regional importance and cultural identity, and helps prevent imitation in domestic markets.

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“Say Cheese… Say Gorgonzola!”

“WE LOVE CHEESE!”

“Crafted by Time, Perfected by Tradition”

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Feta is a white brined cheese, usually made from sheep's milk. After curdling and molding, the cheese is salted and stored in wooden barrels or metal containers filled with brine. The aging process gives it a tangy and crumbly texture.

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Feta is aged in brine (a solution of water and salt), which helps preserve the cheese naturally and gives it its salty, tangy flavor. The aging process lasts for a minimum of 2 months, but some producers age it longer for a stronger taste. Traditionally, Feta was stored in large clay or wooden containers, but today it’s more common to use metal tins for hygiene and consistency. The brine keeps the cheese moist and prevents it from drying out.

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It is made from sheep’s milk, or a mixture of sheep’s and up to 30% goat’s milk. Cow’s milk is not allowed under the PDO (Protected Designation of Origin) regulations for authentic Greek Feta.

The traditional method includes:

Pasteurization of the milk (in modern production)

Addition of rennet to coagulate the milk

The resulting curds are cut, drained, and placed into molds

The cheese is then salted and placed in brine (salty water)

It is aged for at least 2 months, often in wooden barrels or metal containers, which gives it its distinctive tangy flavor and crumbly texture

This method has been used in Greece for centuries and is part of its dairy heritage.

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Feta is aged and stored in brine-filled containers, either metal tins or wooden barrels. In modern production, metal containers are more common because they are easier to sanitize, but artisanal producers still use wooden barrels to enhance the flavor. The cheese must mature for at least 60 days and the storage in brine helps preserve it naturally without artificial additives.

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Feta is aged in brine for at least two months, according to PDO regulations. Traditionally, it is stored in wooden barrels, which allow the cheese to “breathe” and develop a richer, more complex flavor. The brine prevents spoilage and keeps the cheese moist. This method also gives Feta its characteristic tangy and slightly salty taste.

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Greece’s mountainous terrain and Mediterranean climate are ideal for raising sheep and goats, which are the main sources of milk for Feta. These animals graze freely on native herbs and plants, which give the milk and the cheese a unique aroma and flavor. The warm climate and dry summers also support traditional, small-scale farming methods.

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Feta can only be produced in specific areas of Greece, such as Thessaly, Macedonia, Epirus and the Peloponnese, where the climate, altitude, and local flora affect the quality of the milk. The hot, dry summers and mild winters create ideal conditions for grazing animals and for aging cheese in natural environments, especially in barrels stored in cool cellars.

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Feta is not just cheese, it’s part of Greek heritage. Its branding often uses images of Greek villages, traditional meals, olive trees, and blue seas to create a strong cultural identity. This kind of storytelling helps people associate Feta with authenticity, Mediterranean health, and simplicity. It also makes the cheese stand out in global markets as a product that reflects the culture and values of Greece, not just a taste.

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The Greek climate, with its hot, dry summers and mild, wet winters, creates ideal conditions for free-range grazing of sheep and goats. The animals feed on a variety of wild herbs, grasses, and shrubs found in the rocky and mountainous regions, which gives their milk a distinctive flavor. This unique natural diet directly affects the taste and aroma of Feta cheese. The climate also supports natural brining and aging conditions, especially in cool, well-ventilated storage spaces found in traditional rural areas.

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Oštiepok is a traditional Slovak smoked cheese made mainly from sheep’s milk, although sometimes a mixture of sheep’s and cow’s milk is used. The milk is curdled using natural rennet, and the curds are pressed into wooden molds that give the cheese its decorative, oval shape. After shaping, the cheese is salted in brine and then smoked, which gives it a firm texture and a golden color.

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Traditionally, Oštiepok is made by shepherds in the mountainous regions of Slovakia, especially in areas like Liptov and Orava. They use fresh sheep’s milk from their flocks during the grazing season. The cheese is shaped by hand or in carved wooden molds, then aged briefly and cold-smoked, often over beech wood. This method preserves the cheese and gives it its distinct flavor and appearance, which is recognized under EU PGI (Protected Geographical Indication) status.

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Oštiepok is usually not aged for a long time like other cheeses. After being shaped in wooden molds, the cheese is salted in brine for about 24 hours, then cold-smoked, which helps preserve it. Traditionally, it was stored in cool, dry cellars or mountain huts, where the smoke and salt helped it last longer without refrigeration.

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Once Oštiepok is formed and brined, it is smoked, giving it a golden brown color and helping extend its shelf life. The cheese is usually consumed fresh or lightly aged, for just a few days or weeks. In modern production, it is stored in refrigerated rooms, but in the past, it was kept in wooden containers or hung in airy places to keep it cool and dry.

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Heritage-based branding for Oštiepok focuses on its decorative shape, traditional production, and protected PGI status. Promotional materials often show people in folk costumes, rural cheese-making scenes, and local festivals, which ties the cheese to Slovak national identity. This storytelling helps attract tourists and buyers looking for authentic European regional foods, and supports the idea of preserving local culture through food.

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Graviera is usually made from sheep’s milk, although in some regions of Greece (like Crete), a small amount of goat’s milk may be added. The milk is heated, and natural rennet is added to form curds. The curds are cut, stirred, and placed into molds. After pressing, the cheese is salted and aged. Graviera develops a firm texture and slightly sweet, nutty flavor.

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Traditional Graviera is produced in several regions of Greece, such as Crete, Naxos, and Agrafa, each giving the cheese a slightly different character. It is made mostly from sheep’s milk, and the production involves curdling the milk, cutting the curds, draining them, and forming the cheese into large wheels. It is then salted and aged for at least 3 months, often longer. Some variations are lightly smoked or have small holes, depending on the local technique.

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Graviera production depends on small-scale, traditional livestock farming in rural Greek areas with diverse vegetation and mild climate. The geography supports free-range herding, which leads to higher quality milk. In many regions, the cooler, shaded cellars found in stone-built houses or mountain villages are ideal for natural cheese aging.

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Graviera is produced in regions like Crete, Naxos, and Epirus, where the climate and geography vary. In mountainous areas, sheep and goats graze freely on herbs and wild plants, which influences the aromatic quality of the milk. The warm, dry summers and mild winters create good conditions for year-round grazing and natural cheese aging.

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In Crete, where one of the most famous types of Graviera is made, the combination of rocky terrain, sea air and Mediterranean climate gives the milk a distinctive richness. The animals eat thyme, oregano, and other wild herbs, which adds a sweet and spicy aroma to the cheese. The local environment is considered a key part of Graviera's unique character.

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Graviera is promoted through stories about the people and places behind the cheese. For example, Graviera of Naxos or Crete is often linked to island traditions, local livestock, and family dairies. These stories help consumers feel connected to the craftsmanship and rural life that go into every wheel of cheese. This makes Graviera more than just a product, it becomes a taste of local culture.

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Kars Kaşarı is traditionally made from raw cow’s milk, especially from animals grazing in the high-altitude pastures of the Kars region in eastern Turkey. The milk is curdled using rennet, then the curds are cut, heated, kneaded, and shaped into round forms. After molding, the cheese is pressed and aged. The result is a firm, yellow cheese with a rich, slightly salty taste.

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Some varieties of Kars Kaşarı are aged for over a year, especially for export or special use. These longer-aged cheeses are stored in carefully monitored environments, where temperature and humidity are controlled. The aging enhances the cheese’s aroma, hardness and complex taste, making it suitable for grating or slicing.

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Kars Kaşarı is produced in the Kars plateau, located at a high altitude in eastern Turkey. The region has rich, natural pastures with wild herbs and grasses that cows graze on during the spring and summer months. This natural diet gives the milk and the cheese a distinct, aromatic flavor that cannot be replicated elsewhere.

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Storytelling about Kars Kaşarı focuses on its origin in the highlands of eastern Turkey, where it has been made for generations by local families and shepherds. Describing the natural pastures, the handcrafted process and the seasonal production cycle helps create a strong image of authenticity and cultural richness. This appeals to consumers looking for real, traditional food with a story behind it.

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The cold climate of Kars, with long snowy winters and short summers, influences both the season of milk production and the need for cheese preservation. Since fresh milk is more available in the warmer months, cheese like Kaşar is traditionally made in bulk and aged to be stored and consumed during winter. The cool temperatures naturally support the aging process.

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Feta is not just a food in Greece – it is a symbol of tradition and heritage. It is produced using methods passed down through generations, especially in rural areas. It plays a role in seasonal customs, family gatherings, and local festivals. Its strong link to Greek agriculture and shepherding culture also highlights the connection between people, land, and food. Gaining PDO status in 2002 helped protect this cultural treasure and strengthen its global identity as a truly Greek product.

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Oštiepok has a long history in Slovakia’s mountain regions, especially in areas like Liptov and Orava, where it was made by shepherds during the summer grazing season. It is closely linked to traditional pastoral life, and making Oštiepok was an important way to preserve milk without refrigeration. The cheese represents Slovak rural heritage and its unique shape (made with wooden molds) and smoked flavor make it a symbol of national pride.

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Each area that produces Graviera has developed its own version, making it a symbol of regional diversity in Greece. For example, Graviera Naxou (PDO) uses cow’s milk and is sweeter, while Graviera Kritis (PDO) uses sheep’s milk and has a stronger flavor. This variation shows how the cheese is tied to local environment and customs, and it is often featured in local festivals and traditional meals, connecting food with celebration.

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The harsh winters and mild summers in Slovakia’s mountains shaped a way of life where preserving food like cheese was important. The climate made smoking an ideal method to help the cheese last longer without spoiling. The geography also supports seasonal transhumance, where shepherds move their flocks to high mountain meadows in summer, producing rich, aromatic milk used in Oštiepok.

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Kars Kaşarı represents the rich food culture of Eastern Anatolia. Traditionally made by artisanal cheesemakers using seasonal milk, it connects generations through knowledge passed down within families. It is often gifted during festive occasions or served to guests, symbolizing hospitality and regional pride. As one of Turkey’s most well-known cheeses, it has gained national recognition and serves as a cultural ambassador for the Kars region.

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Feta is deeply integrated into Greek food traditions, especially during religious holidays and family celebrations. It is commonly used in dishes served during Easter, Christmas, and name days, such as in cheese pies (τυρόπιτες) or salads. In some villages, families still make homemade Feta in the summer months, following old customs of preserving milk. Sharing Feta at the table is seen as an expression of hospitality and connection to tradition.

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Oštiepok is often featured at Slovak folk festivals and traditional markets, especially in mountain regions like Liptov, Orava, and Tatra villages. At events such as shepherds’ festivals (Valaské dni) or cheese fairs, producers demonstrate traditional cheese-making and sell Oštiepok in its decorative wooden-mold shape. These festivals celebrate Slovak pastoral culture, traditional clothing, and local food, with Oštiepok as a central symbol.

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Graviera is often used in traditional Greek celebrations, especially during religious holidays and village festivals (πανηγύρια). It’s served in festive dishes like pies, meze platters, and even fried as saganaki. In some regions, making Graviera is a family tradition during the milking season, and aging the cheese becomes part of seasonal food preparation rituals, passed down through generations.

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Kars Kaşarı is often showcased in local food festivals and regional fairs in the Kars province, where producers present their cheese alongside other traditional foods. These events promote the region’s culinary heritage, attract visitors, and help small producers connect with buyers. During the Kars Cheese Festival, different types of local cheeses, including Kaşar, are offered for tasting and cheesemakers demonstrate traditional production methods.

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Feta is officially recognized as a PDO product, which helps protect Greek producers and the cultural identity of the cheese. The EU decided that Feta is not just a type of cheese, but a unique product linked to Greece’s geography, history, and farming tradition. This decision prevents other countries from using the name “Feta” for similar white cheeses in the European market.

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Oštiepok is officially recognized as a PGI product, which shows that it is strongly connected to Slovak culture and geography. The PGI label helps local producers promote their cheese in international markets and prevents imitation by industrial producers from other countries. It also supports the preservation of traditional shepherding and cheese-making in Slovakia’s mountain regions.

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Graviera is one of Greece’s most important cheeses with multiple PDO designations, depending on the place of production. For example, Graviera Naxou is made from cow’s milk, while Graviera Kritis uses sheep’s milk. The PDO status protects these regional varieties and prevents other producers from using the name “Graviera” unless they follow the official specifications. It helps support local economies and promote Greece’s cheese-making heritage.

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Kars Kaşarı has a Protected Geographical Indication (GI) in Turkey. It is officially registered by the Turkish Patent and Trademark Office, meaning it can only be produced in the Kars region using traditional methods and locally sourced cow’s milk. This protection helps maintain the quality and authenticity of the cheese and supports local dairy farmers.

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Feta production supports thousands of small-scale farmers and cheesemakers in rural Greece. The milk used for Feta comes mainly from sheep and goat farms, often family-run. This helps keep traditional farming alive and provides jobs in less developed areas. Many local economies in regions like Thessaly, Epirus, and Macedonia depend on the Feta industry for income and employment.

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Kars Kaşarı is aged for at least 3 to 6 months, often in cool, dry storage rooms with natural ventilation. During this time, the cheese develops a firm texture and a rich, slightly sharp flavor. It is usually stored in cotton cloths or on wooden shelves and the rounds are turned regularly to ensure even aging.

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Oštiepok is mainly produced in rural and mountainous regions of Slovakia, like Liptov and Orava, where shepherding and cheese-making are traditional ways of life. By keeping these traditions alive, the cheese supports small family farms, provides local employment, and helps prevent depopulation in remote areas. Many producers sell directly at local markets or festivals, which strengthens the regional economy.

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Graviera production supports local farmers and shepherds, especially in regions like Crete, Naxos, and Epirus. It relies on milk from sheep and goats raised in traditional ways, often by small family-run farms. The cheese industry provides jobs in cheese dairies, distribution and agrotourism, helping to keep rural communities alive and protect their way of life.

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Kars Kaşarı is becoming increasingly popular across Turkey, and its Geographical Indication (GI) status helps protect and promote the cheese nationally. This boosts consumer trust and demand, leading to higher prices and better profits for producers. It also contributes to regional branding, helping the Kars province gain recognition for its high-quality dairy products, which may support agrotourism and domestic trade.

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Traditionally, Graviera was aged in underground cellars, where the natural conditions helped the cheese mature slowly. Today, it is usually stored in refrigerated rooms with controlled temperature and humidity. During storage, the cheese is regularly turned and sometimes wiped with salt or oil to protect the rind and enhance the flavor. The longer it ages, the sharper and more complex its taste becomes.

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Nationally, Feta is promoted as a key part of the Mediterranean diet and a symbol of Greek culinary identity. It’s featured in TV cooking shows, food festivals, and supermarket campaigns. Internationally, Feta is marketed as a healthy, traditional, and natural product, often linked to the Greek lifestyle, sun, and sea. Images of Greek villages and olive trees are commonly used to create a strong cultural connection with the product.

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In Slovakia, Oštiepok is promoted as a traditional handmade cheese that represents Slovak mountain culture and shepherding heritage. It is often featured at folk festivals, farmers’ markets, and local food events, where producers demonstrate traditional cheese-making techniques. The cheese’s decorative wooden mold shape and smoked flavor make it easily recognizable and popular as a gift or souvenir.

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Internationally, Graviera is marketed as a Mediterranean product known for its nutty flavor and artisanal production methods. Its PDO status is used as a quality guarantee in export markets. Greek food export companies often include Graviera in “Taste of Greece” campaigns, where it is presented as a healthy, natural, and versatile cheese suitable for international dishes, especially for customers interested in the Mediterranean diet and authentic European products.

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In Turkey, Kars Kaşarı is promoted as a high-quality regional cheese made in the natural pastures of the Kars plateau. It is often featured in gastronomic fairs, food expos, and regional festivals, where producers highlight its traditional production methods and Geographical Indication (GI) status. Turkish media and culinary influencers also promote Kars Kaşarı as part of the country’s rich dairy culture.

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Internationally, Kars Kaşarı is not as widely known as other cheeses yet, but its unique flavor and traditional roots are starting to attract attention in specialty cheese shops and food fairs abroad. Turkish export companies are beginning to include it in gourmet product lines, often labeling it as a hard, aged Turkish cheese with authentic Anatolian origin, aiming to promote it among customers interested in ethnic and artisanal cheeses.

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Taste the Culture, Slice by Slice.

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Cheese production often brings people together-families, shepherds, villagers. These cheeses reflect the communal nature of rural life, where making and eating cheese is not just a task, but a social ritual tied to festivals, religious events, and seasonal work cycles.

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These cheeses share a strong connection to their local landscapes-mountains, plateaus, pastures. The flavor and texture of each cheese are shaped by what the animals eat and how the climate affects milk production. They reflect how different cultures adapt to and celebrate their natural surroundings through food.

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Each cheese carries a story of heritage passed down through generations. Whether it’s the brining of Feta, the smoking of Oštiepok, or the long aging of Kars Kaşarı, these practices protect culinary traditions that would otherwise be lost. They act as edible archives of cultural memory.

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Though rooted in local cultures, these cheeses have become internationally known through PDO recognition. This shows how local identity and pride can gain respect on a global level, while still preserving authenticity and protecting producers from imitation.

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They support local economies while also sustaining traditional ways of life. Their continued production reflects a cultural choice to value small-scale farming, manual labor, and rural resilience in the face of industrial agriculture and globalization.

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Heritage You Can Taste

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Every cheese tells a story, not only of flavor but of history, language, and identity. For example, the word “Kaşar” may evoke Turkish pastoral life; “Feta” reflects Greek simplicity and balance; “Oštiepok” speaks of Slovak shepherding. These cheeses are not just food, they are cultural expressions you can taste.

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Place QR codes on each cheese display, linking to short narrated stories or animations about the cheese’s origin, traditions, or even myths. Bonus: include recipes or Spotify playlists inspired by each region!

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From Pasture to Plate: Cheeses That Tell a Story.

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Where the World Melts Together, One Cheese at a Time!

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Certified Origins. Unforgettable Flavors.

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Let visitors collect a digital or printed “stamp” for each cheese they taste or learn about. Each stamp unlocks cultural facts, recipes or mini-games about the cheese's origin.

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#TasteHeritage Challenge (Social Media Campaign). Invite users to post photos or videos of themselves tasting one of the featured cheeses, tagging the country of origin and using a unified hashtag like #TasteHeritage or #PDOFlavors. Reward engagement with giveaways.

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Short, engaging videos showing how each cheese is made, who makes it, and what makes it special. Include subtitles for accessibility and cultural storytelling with local music.

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Visitors click or tap on a world map to explore each cheese’s region, climate, and farming practices. Include local dialect words, traditional dishes, and export data to spark curiosity.

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Create a collaborative wall where visitors draw or write what the cheese reminds them of (e.g., a Greek sunset, a Slovak mountain picnic). Snapshots can be shared on social media as a people-powered artwork.

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Showcase traditional pairings (e.g., Oštiepok with rye bread, Feta with olives and watermelon, Graviera with honey) in photo carousels or live tasting corners. Include fun facts about the origins of these pairings.