KALANDARIDIS

It was 1950 when Staphanos Kalandaridis, a descerndant of an Asia Minor refugee family with a deep and long tradition in the dairy industry, decided to enter the sector of cheesemaking. Under harsh conditions and armed with an intense will to bring the family tradition to the fore, he started his business in a small factory in the village of Simantra, Chalkidiki, a region very well-known for its excellent milk quality. This allowed the faster introduction of the raw materials, their immediate processing as well as the appropriate cooperation and the creation of strong bonds with stockbreeders with which the company has been and still is cooperating. In the beginning the company devoted its production to feta. A few years later, the littlee building where the cheese factory used to operate could no longer cover the continually growing needs of the company. In 2007, Mr Athanasios Klandaridis transferred the compoany in the new facilities where it is still operating. The new factory is equiped with the most sophisticated machines bought from other European countries and production takes place on a industrial level according to hygiene rules (IFS 6.1) and to the same traditional methods and recipes we have brought with us from Cappadocia. Thus, the new products acquire the same scope as the Kaseri cheese, reminding to those trying it of the traditional taste and original aroma. Goat cheese and pepper cheese are distinguished by their unique taste; Kefalotyri for its saganaki version, yoghurt for its slight acidity and the Whey cheeses for being more fat-free but still equally tasty. It should also be mentioned that the characteristic taste of our products is also owed to the fact that we only use sheep and goat milk, as well as that our company has never used other preparations.