Today that tanks with cheap milk from abroad come every day to Greece, we at Fromagerie ARVANITI insist on working only with fresh Greek milk. We insist
onsupporting, even during the difficult years of crisis, the farmers with whom we have built perennial trust and cooperation.
Every day, four kegs of our dairy visit about 350 milk producers. Every day, in order to collect fresh milk. All our producers are located in the Central Macedonia region and their maximum distance from the Fromagerie ARVANITI does not exceed 70 km.
The only ingredient of the cheese is milk, so the handling is very important. Two factors define the quality of cheese: the craftsmanship of the cheesemaker and the milk quality. The fresh milk in the cheese-making process gives high quality characteristics to the cheeses we produce.
Livestock farming in Greece is in small herds. They feed mainly on pastures with the specificity of the local flora, daily grazing in hilly areas with constant care of the Greek farmer. This is the milk terouar. This is the basis for the taste of our cheeses, for this reason it is our uncompromising choice to use local milk for our cheese production.
Here, we present the farmers who we work with, to show consumers the true origin of the milk. To let our partners and customers know who they support by selecting our cheeses, to know the extent of the qualitative and economic relationship, to know what lies behind our quality award-winning cheeses.
All these are officially recognized by the Greek state with the Greek Mark we have gained for all ARVANITI cheeses.