Three generations of cheesemaking
Always true to our values, we have been producing our fine cheese and dairy in our own facilities for three generations.
When we began our cheesemaking back in 1937 all we had was good quality milk and a handful of traditional recipes; the basic two elements that until today form the foundation of our products’ exceptional taste.
Taking the above a step further, we constantly search for new ideas, bringing in our creativity and technical background, to create high-quality, authentic flavours.
At the same time, we seek and form long-term relationships and collaborations with farmers and small Greek artisan producers, who share our philosophy.
This is how we bring the best products to your table!
Our heritage that became our tradition
The story begins back in 1937 when our family started making cheese and yoghurt with milk from our farm to treat the guests of our tavern in Markopoulo.
In the 1960s we created our cheese and dairy facilities in the same area, expanding from small dairy production to an integrated, structured production process, still preserved to this day key traditional elements.
Building on our family’s heritage, we share the same vision in the making of exclusive products; with a constant focus on quality, we collect milk from selected small Greek farms and make cheese, yoghurt, rice puddings and other dairy.
Today, our cheese and dairy production supplies our network of seven retail stores, where one can source and savour our cheese and dairy, as well as products from Greek artisan producers, who have become our trusted partners over the years.