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Traditional Family Cheese Factory
Our first family cheese factory started operating in 1966 in the village of Hydira in Lesvos. The cheese factory traditionally produced fine Mytilene products, such as Ladotyri of Mytilene also known as "kefalaki", gruyere, sheep butter and sheep feta. For the production of the products only milk was used by the cattle breeders of the surrounding villages.
Milking to collect milk took place morning and night. The milk arrived at the dairy and was made with traditional cheese-making tools, such as handbags, copper cans and wooden cutting objects. The feta matured only in a wooden barrel, while the oil cheese was kept in virgin olive oil until its sale. All the products of our family were made with art and great taste and that is why our products were famous all over the island.
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