In 1987, two brothers from Pentakorfos of Mountainous Trichonida, Lambros and Michalis
Papathanasiou, decided to pursue their dream and create a small, artisan dairy producing Feta,
yogurt, and some other aged cheeses.
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Today, the dairy’s size has changed, but the Papathanasiou family’s commitment to producing
excellent quality cheeses has defined the dairy’s journey in Greek gastronomy.

Today, the Papathanasiou dairy is called a “Micro-dairy,” which means it’s a cheese-producing
unit that produces excellent quality cheeses following tradition and strictest quality criteria.