PAPATHANASIOU 1987-2024

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.