Traditional products

Traditional Greek hard cheese manufactured from ewe’s milk. It is a high quality hard cheese of propionic fermentation with a slight sweetish taste and very pleasant organoleptic properties. It is consumed as table cheese. 04/25/17

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Traditional Greek hard cheese manufactured from ewe’s milk. It ripens at least for 3 months and is consumed as table cheese, grated cheese and quite often as “saganaki” (fried cheese). 04/25/17

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Traditional Greek hard cheese manufactured from ewe’s milk. Kefalotiri is cinsidered as the ancestor of many hard Greek cheese. It has a salty and piquant taste and a unique rich aroma which is obtained after ripened at least for 3 months.​ 04/25/17

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Traditional Greek whey cheese manufactured from whey of ewe’s milk. Anthotiros has soft texture, mild taste, very pleasant organoleptic properties and is consumed as table cheese or used in the preparation of cheese-pies. 04/25/17

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The most famous traditional Greek cheese. It is a white soft cheese, ripened and kept in brine at least  for two months. It has been and still remains a significant element in the diet of the Greeks and its name is often being connected with Greek history and tradition. Feta[…]

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Traditional Greek cheese manufactured from ewe’s milk. Mizithra has soft texture, mild taste, very pleasant organoleptic properties and is consumed as table cheese or used in the preparation of sweets and pies. 04/25/17

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