From the 16th to 18th of October was mounted in Piraeus the 2nd Festival of Greek Milk and Cheese. In that Festival took place the 2nd Contest of Greek Cheeses, where Arvanitis took place and won Awards for three cheeses.
Thirteen specialists from the catering and taster area tasted and awarded the quality of three cheeses that took part in that contest: Goat Cheese of Chalkidiki, Gais Cheese and Goat Cheese of Neochorouda.
Semihard Cheese of Neochorouda
Exceptional Semihard Cheese of Neochorouda from cow’s and goat’s local milk. The production way is similar to the Kasseri, with the only difference in the ingredients, so we succeed in a more light, but with depth, taste.
Dopio Cheese is an exceptional white brine cheese that is produced with the traditional way. We collect daily local fresh chosen cow and goat milk to produce that cheese. Very good in slicing and it has fresh Mediterranean taste.
The Smoked
Cheese of Thessaloniki is an exceptional semi hard cheese that is produced and
smoked with the traditional way.For the
production of that cheese we use exclusively fresh local cow's and goat's
milk.Pleasant cheese with the smoked
aroma, matches harmonically with strong taste dishes.
