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  • In 1987, two brothers from Pentakorfos of Mountainous Trichonida, Lambros and Michalis Papathanasiou, decided to pursue their dream and create a small, artisan dairy producing Feta, yogurt, and some other aged cheeses.

  • Today, the dairy's size has changed, but the Papathanasiou family's commitment to producing excellent quality cheeses has defined the dairy's journey in Greek gastronomy.

  • Today, the Papathanasiou dairy is called a "Micro-dairy," which means it's a cheese-producing unit that produces excellent quality cheeses following tradition and strictest quality criteria.

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