Our Micro-Dairy, From Farm to Table

In 1987, two brothers from the mountain area of Trichonis in western Greece started their journey in cheese-making. Their goal was simple: to offer true, authentic Greek cheeses made with respect for tradition and land.

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Today, the Papathanasiou family continues this story with the same passion. Using only milk from sheep that graze freely in Aitoloakarnania, Papathanasiou Micro-Dairy has invested in modern facilities while staying loyal to its roots.

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Our cheeses are now enjoyed not only in Greece but also in different countries across the Globe, always carrying the taste of our land. We grow, but our values stay the same: authenticity, quality, and a true love for gastronomy.