EPIROS cheeses are produced at a state-of-the-art production and packaging unit, in the region of Epirus, in Ammotopos, Arta.
Approximately 25,000 tons of sheep & goats’ milk is processed annually at EPIROS plant. The company’s production capacity and methods, its consistent investment in technology, research & development, plus an innovative spirit combined with in-depth knowledge and experience of tradition, guarantee the excellent quality of EPIROS products.

The EPIROS range would not be complete without hard cheeses; EPIROS Kefalograviera (PDO: Protected Designation of Origin) Kefalotiri and Graviera are produced exclusively from goat and sheep’s milk, following the traditional recipe of the region.

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