From the first warm days, our favourite cheeses make their way onto our plates, perfect for salads and aperitifs. Mozzarella, burrata, and feta are the clear winners of summer.

But between PDO, PGI, organic labels, industrial or artisanal production, and products ranging from budget to premium, how can consumers make sense of it all?

France is the largest market for mozzarella produced in Italy by brands such as Galbani.

In Campania, the region of origin of burrata, dairies operate seven days a week to meet seasonal demand.

As for feta, its PDO label is often mixed up with similar cheeses. Yet the specifications are strict: at least 70% sheep’s milk and a maximum of 30% goat’s milk. However, brands such as Salakis—one of the market leaders—offer both PDO feta and more basic sheep’s milk cheeses, contributing to consumer confusion.