The founder of the family business never imagined, when he was a child helping his father sell traditional cheeses, that one day the cheeses he produced himself would be exported around the world.

In 1983 the first plant was built in the village of Athienou in Larnaca, Cyprus, a place with a rich cheesemaking tradition, and subsequently the increased demand led to the construction of a new, larger factory.

Production is governed by very strict quality standards and as in line with the principles of the HACCP system and the ISO 22000:2005 food safety system.

Their halloumi, the traditional cheese of Cyprus and one of the most recognized cheeses internationally, is certainly their most popular product.


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DesignerJohn Doe
MaterialsWood, Paper