When it comes to food and drinks from the European Union, there are countless stories and connections that showcase the uniqueness of each product. Every item carries a rich history, cultural significance, and distinct characteristics that make it special. That’s why, when shopping, you may have come across products like goat cheese or cured meat from different EU regions, often bearing a geographical indication (GI) seal. With 27 member countries, the European Union is one of the leading food suppliers to Canada, and these GI labels help consumers easily identify authentic, certified products from across Europe.
GI labels help consumers recognize that a particular food product embodies unique qualities, shaped by both its traditional craftsmanship and the specific environment in which it is made. The concept of “terroir,” which is often associated with wine, refers to how factors like soil, climate, and geography influence a product’s characteristics. This idea extends to food products as well, where the local setting and environmental conditions play a crucial role in determining the quality and distinctiveness of the final product.
Six exceptional GI agri-food products you should try
1. Croatian GI wines
Zlatan Plavac Novus wine
Zlatan Plavac Novus wineDid you know that Croatia is the homeland to Zinfandel? Plavac Mali, often called the „King of Reds“, is a famous Croatian autochthonous variety, growing on warm slopes of Southern Dalmatia. Recent research confirmed that Plavac Mali shares its DNA with Zinfandel and Primitivo. They all draw their roots form Crljenak Kaštelanski, an almost forgotten Croatian variety which has been well-known in Dalmatia more than five centuries ago. Its supreme characteristics are still visible today in its descendants.
With its distinctive southern character, Zlatan Plavac Novus is a true expression of Dalmatian terroir. This certified organic wine comes from the Zlatan Otok Winery, grown in its vineyards under Mt. Biokovo near Makarska in the southern section of the Croatian coast.
It is a premium dry red, rounded and of dark ruby colour, recognizable dark fruit scent and aromas, moderate tannins and nicely balanced alcohols and acidity which pairs well with grilled fish, red meat, pasta Bolognese and hard cheese.
Clai Baracija Malvazija
Clai Winery’s Istarska Malvazija (Malvasia Istriana) is amongst the oldest and best known indigenous grape varieties of Croatia, which got its name from Istria, the largest peninsula in Croatia, where it has been cultivated for centuries. Today this white grape variety can be found in many locations in the northern section of Croatia’s Adriatic coastline.
Clai Baracija Malvazija comes from young vines growing on the bucolic green slopes of Western Istria, where “Stancija Baracija” (Estate of Baracija) is situated.
This dry white wine of light golden colour brings a full, fleshy and aromatic fruity-floral expression, embodying the essence of its terroir characterised by the proximity to the Adriatic Sea and a particular limestone sediment. Clai Baracija Malvazija, a certified organic wine made through spontaneous fermentation and in line with biodynamic principles, is an outstanding sort of “skin-contact wine”, also known as “orange wine”.
2. Austrian Toasted Pumpkin Seed Oil PGI
Styrian Pumpkin Seed Oil is made 100% from Austrian pumpkin seeds. These contain a variety of minerals and trace elements such as iron, magnesium, manganese, potassium, calcium, copper, phosphorus, selenium, and zinc, as well as valuable vitamins A, B, C, D, and E.
Due to its high content of unsaturated fatty acids (about 80%) and polyunsaturated fatty acids (around 50%), pumpkin seed oil is one of the most valuable and healthiest vegetable oils. The people of Styria are well aware of its “medicine” (although officially, pumpkin seed oil cannot be labeled as “healthy”), as it has been produced since the 18th century and used in various ways (for health, lubrication, and enjoyment).
This quality product comes from certified organic farming – through the “Protected Geographical Indication (PGI)” label, the product can be traced all the way back to us as the manufacturer.
Styrian Pumpkin Seed Oil (Steirisches Kürbiskernöl) is a Protected Geographical Indication (PGI)
It’s a product closely tied to the region of Styria in Austria, where the specific cultivation of pumpkin seeds and the traditional method of oil production have been practiced for centuries. The PGI status ensures that only pumpkin seed oil produced in this specific region, following particular standards and using local ingredients, can be labeled as “Styrian Pumpkin Seed Oil.”
The pumpkin seeds used must come from the Styrian region in Austria, specifically from the local Styrian oil pumpkin variety, known for its hull-less seeds, which are ideal for oil production. These seeds must be harvested and processed within the region.
The oil must be produced using a traditional method that involves roasting the seeds at a specific temperature to develop the characteristic nutty and smoky flavor, followed by cold-pressing to extract the oil. This method preserves the oil’s natural flavors and nutrients, with no additives or preservatives allowed. The oil must undergo rigorous sensory and laboratory testing to ensure it meets the required taste, aroma, and chemical standards.
The production process must be fully traceable, with documentation verifying that the oil has been produced according to the established guidelines. Only oils that meet these criteria can be labeled with the PGI mark, guaranteeing their authenticity. The PGI status also ensures that the product can only come from the Styria region, maintaining the integrity of the product and its connection to local traditions and farming practices.
The Pumpkin Seed Oil from Schalk Mühle is made from 100% organically certified pumpkin seeds and is PGI (Protected Geographical Indication) certified, ensuring it is produced in accordance with the traditional standards of Styrian pumpkin seed oil.
Schalk Mühle generates its energy from its own hydropower plant and solar panels. The traditional oven used for roasting the ground pumpkin seeds is fueled by wood sourced from the family-owned forest areas.
The meticulous handling of the premium organic seeds, expert roasting and gentle cold pressing of the oil, combined with an energy-neutral production process, make Schalk Mühle’s Organic Styrian Pumpkin Seed Oil PGI both exceptionally flavourful and CO₂-friendly.
2. Greek Feta
Greek Feta enjoys a Protected Designation of Origin (PDO) status, produced exclusively in Greece under strict production rules.
What makes authentic Greek Feta unique:
- It’s made from sheep’s milk from breeds raised in specific Greek regions. Greek Feta has to have a minimum of 70% sheep’s milk and the rest must be goat’s milk — also from breeds in specific Greek regions.
- It’s produced with traditional production methods without preservatives or other additives.
- It matures in brine for at least three months, acquiring its characteristic salty taste and crumbly texture.
What makes authentic Greek Feta superior to foreign copycats:
- Its composition of sheep’s and goat’s milk, combined with maturation in brine, gives it a rich, salty, and slightly spicy flavour that is not found in other cheeses.
- The terroir provides a distinct flavour.
- Production of Feta is based on a long-standing tradition.
- Foreign copycat cheeses are made from cow’s milk and have added preservatives and additives that result in a milder flavour and different texture.
3. GI blue cheeses from France
History of Roquefort and Bleu d’Auvergne cheeses
This was the first cheese to obtain the Controlled Designation in 1925. Made from ewe’s milk, Roquefort is a pillar of French culinary heritage. Legend has it that a shepherd, eager to follow his beloved, left his herd and his lunch, consisting of bread and curdled ewe milk, in the Cambalou caves. When he returned the bread was mouldy and the milk had transformed into a bluish cheese. Roquefort was born!
Bleu d’Auvergne would not have come to light were it not for Antoine Roussel, a young trainee pharmacist who left his native Auvergne to work in Rouen. It was here in 1854, that he perfected the art of the blue mould character of this cheese, a secret which is now handed on from producer to producer. A century and-a-half later, this blue cow’s milk cheese is a must for those who like pronounced, aromatic flavours.
4. Hungarian Pick Wintersalami
5. Latvia’s Jāņu siers (John’s cheese)
‘Janu siers’ is a traditional Latvian fresh cheese made from milk, curds, butter or cream, eggs, salt, and caraway seeds. It’s an essential part of the Jāņi midsummer festival, symbolizing fertility and the sun, yet it is now widely available year-round. Its traditional character is defined by a unique recipe, appearance, colour, and taste that have remained unchanged for many decades, even centuries.
‘Janu siers’ offers a mildly salty, lactic flavour accented by a distinct caraway aroma and a creamy texture. It’s prepared by heating milk, forming curds, and mixing them with the other ingredients before shaping and setting. Traditionally enjoyed with beer during celebrations, ‘Janu siers’ is steeped in cultural significance and historical roots. Its unique taste and enduring heritage as a welcome departure from the familiar.
6. Polish Oat-Fed Goose
Fifty years of husbandry and research work have resulted in the creation of the oat-fed goose. No growth stimulants, antibiotics or other drugs are used in the feeding of the oat-fed goose. Oat-fed goose is raised on organic farms and given nothing but oats, which guarantees the high nutritional value of the meat and fat.
The White Koluda geese (Gęś Biała Kołudzka) is a highly valued breed in Poland, renowned for its meat, eggs, and feathers, deeply rooted in Polish culture and cuisine. Traditional breeding methods, focused on animal welfare and natural practices, have been preserved in many Polish regions. These large birds, with their white plumage, benefit from natural feeds like grass and grains, with free access to water, feed, and paddocks. This approach not only ensures the intense, full-bodied flavour of the meat but also promotes a more sustainable and environmentally friendly farming method.
Goose fat is perfect for frying, and goose lard has a particularly high oleic acid content, found in olive oil. It also contains many unsaturated fatty acids. Oat-fed goose meat and fat are a source of easily absorbable zinc, iron, potassium, magnesium and phosphorus. Goose meat is often recommended for people with weak immune systems and during recovery from surgery, as it is characterized by a lack of carbohydrates.
7. Portuguese Port wine
Port wine is a unique fortified wine with origins in Portugal’s Douro Valley, one of the world’s oldest demarcated wine regions (1756). Crafted through centuries-old traditions, it is made by halting fermentation with grape brandy, preserving natural sweetness while enhancing complexity. The wine ages in oak barrels, developing rich flavours and aromas.
Port’s Geographical Indication (GI) status ensures authenticity and quality, protecting traditional production methods and the unique terroir of the Douro region. Today, its heritage, versatility, and rich flavours appeal to modern consumers seeking premium, authentic experiences. From classic pairings with cheese and chocolate to innovative cocktail creations, Port continues to captivate wine enthusiasts worldwide.’
Spanish Olive Oil
Spain produces around 50% of the world’s olive oil, with a landscape defined by over 30 GI-certified regions. Beyond Priego de Córdoba, areas like Baena, Montes de Toledo or Sierra de Cazorla showcase how climate, soil, and olive variety – the DNA of the tree – shape each oil’s identity.
Spain also produces top GI wines and cheeses. Penedès, in Catalonia, holds the distinction of being the only 100% organic GI wine region in Europe, showcasing Spain’s leadership in sustainable viticulture. Combined with the fact that Spain has the largest vineyard area in the world, it’s a clear reflection of the country’s deep-rooted wine culture and innovation.
Spain is home to over 30 GI-certified cheeses – the third largest number in Europe – showcasing a remarkable variety rooted in centuries-old traditions. Manchego, perhaps the most internationally known, is just one example of the country’s rich cheese heritage. Spanish cheeses, made from cow, goat, or sheep milk, reflect the nation’s diverse geography – from the green pastures of the north to the arid plains of the south. Whether aged in caves or shaped by mountain climates, each cheese tells a story of place, process, and passion – hallmarks of EU quality and authenticity.
