WHITE CHEESE, FETA, YELLOW HARD CHEESE "GRAVIERA",Greece price supplier

Introduction

 

Dairy has been a traditional occupation for the Greeks since the ancient times. The first reports of cheese production are mentioned in Odysseus’ adventures in Homer’s epic poems. Since then, dairy in Greece has evolved, yet mostly producing cheese for private consumption. In the last 30 years, attempts have been made to industrialize and mass produce cheese. Unfortunately, with the exception of a few high capacity plants, cheese production is confined to a local area level, gasping to cover the domestic demand.

The involvement of the Mantineia S.A. company in the dairy business was inspired by a long term family tradition in old-fashioned dairies. The vision of the company’s CEO, Mr. Nikolaos Andrianakos, and his complete understanding of today’s conditions and needs was the stepping stone for the construction of a modern milk-processing plant, in order to offer the quality of traditional Dairy Products to a wider public.

 

 

 

Plant Overview

 

The plant is located in Athinaion, a suburb of Tripoli in Peloponnesus. It has been built on grounds owned by the company, in a total space of 26.607 m ² . The interior area of the facility has a surface of : 2.500 m ² the underground floor, 2.500 m ² the ground floor and 300 m ² the first floor. The construction of the building and the installation of the mechanical equipment were completed in January 2008. Τhe total value of the investment is calculated 10.200.000 Euros, including the grounds, the building and the machinery. The production process is semi-automatic and the capacity of the plant is 30 tons of milk per day. The equipment and the production procedures are technologically advanced, incorporating systems like PLC for controlling the plant and CIP for washing the piping. The HACCP and ISO protocol is followed to the letter, thus ensuring impeccable hygiene conditions. As expected, installations for biologically processing of the produced waste are operating, in order to avoid contaminations, protect the environment and develop a “green” factory.

 

 

 

 

Current situation

 

For now, the plant processes about 15 tons of milk per day, producing the following types of cheese, both soft and hard: white cheese (feta) Graviera, spicy Graviera, Kefalotiri, Sfela, Mantinela, Anthotiro, Mizithra and yogurt. Milk from sheep and goats is the feedstock for all these products. It is collected daily from certified (from the Hellenic Veterinary Service) stockbreeders.

All products are produced according to traditional methods, without any chemical additives or preservatives, and that is the reason why they stand well with the consumers that visit the 8 shops owned by the company.