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Traditional Handmade Cheeses
Produced by the family of
Athanassiou Makri
with tradition since 1965

Graviera

Our graviera is unique due to the traditional way of production, with no use of preservatives or other chemicals, except for rennet for coagulating milk.

Kefalograviera PDO

It is a hard cheese that we prepare in the traditional way derived from mountain pure sheep milk, from free-range sheep and at least 3 months maturity.

Pecorino

A traditional hard cheese slightly spicy and pleasantly salty. The salt allows and brings out the rich aromas.

Long maturation graviera

Long Mature gruyere stands out for its intense, full flavor and rich aroma!

Spicy cheese

A special product combining gruyere with hot cayenne pepper.

Kefalotiri

Made of pasteurized goat's and sheep's milk, with a salty taste and rich aroma.

Our milk

We give great importance to our milk, as it plays a key role in the quality of our cheeses. We have established a long-term cooperation with our breeders, thus ensuring a stable quality of raw material for the production of our cheese products. We collect our milk daily with privately owned truck tanks to over 150 breeder families in the wider area of ​​Aitoloakarnania. We select exclusive herds of local animals that graze freely in mountain pastures in our area. The best thing for our cheese is a healthy herd that feeds freely in the mountains and breathes fresh air. There are two factors that determine the quality of cheese: the craftsmanship of the cheesemaker and the quality of the milk. We use exclusively fresh and 100% sheep milk in our cheese production, which gives high quality characteristics to the cheese we produce.