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.

EPIROS Oikogeniako is a traditional yellow cheese, produced by mixing the ideal ratio of goat & sheep’s milk with cow’s milk in order to achieve a slightly chewing texture with a rich taste and light aroma. Oikogeniako is a convenient cheese that reminds the traditional “kasseri” cheese (it cannot, however, be named “Kasseri” because it is not made purely of goat & sheep’s milk). It can be enjoyed by the whole family at all times, in any dish, sandwich or snack and it is the Greek traditional answer to similar imported yellow cheeses.

 

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