Produced by father and son fourth generation cheese makers Petros and Kosta Avramides , in the beautiful byzantine town of Kastoria, famous for its unspoiled beauty and fur trade. Our feta is genuine Greek sheep’s milk feta. It is slightly firmer than the very soft “Americanized” versions most Greek cheeemakers send to America (who increase moisture content to reduce costs).
The tiny Stymfalia village produces true mountain cheese, its fairy tale like bucolic grassy terrain are ideal for cheese production. The cheesemaker is at 800 meters altitude, and the milk is collected from as high as 1900 meters. Here the tradition is to handcraft barrel aged feta cheese, and our producer is the regional governor, and helped preserve the region’s history by spearheading the effort to built the Stymfalia museum.
Father Thanasi and son Giorgo, produce exceptional quality hard cheeses. Here we source our PDO SFELA cheese, a local cheese known in the Kalamata region, as the “feta of the fire”, it is firmer than feta, and can be grilled or fried without melting. They also produce our Kefalotiri, and Graviera cheese, both of which are award winning.
Mt. Olympus, Northern Greece
Elassona village is famous for its dairy production, nestled between peaks of the famous Mt. Olympus, on a beautiful lush green plateau. Here we source our grass fed feta cheese when our own facility cannot keep up with demand.