Our goat milk is collected daily from free-range herds in Halkidiki, where the animals feed naturally in a rich natural environment.

Open pasteurization is a gentle and demanding milk processing method that is nowadays used by only a few dairies. In our production process, the milk is pasteurized at 65°C for 30 minutes, while closed pasteurization is usually carried out at 75°C for approximately 15 seconds. This mild treatment helps preserve the milk’s natural aromas, flavor, and nutritional characteristics to a much greater extent. For this reason, the milk is not stressed and undergoes a gentler thermal processing method.

The quality of the milk, free-range farming, low moisture content, and handcrafted production give our products a richer, cleaner, and more authentic taste.

We choose to remove a higher percentage of moisture so that consumers pay for real product and not “water.” This increases production costs but provides superior quality and more concentrated flavor.

Yes. All our products are handmade, one by one, with more than 20 years of expertise and daily care at every stage of production.

Of course. Our dairy is open to visitors and welcomes both individual guests and organized groups from Greece and abroad.

Visitors can watch the production process live through our glass viewing area, enjoy cheese platters in the outdoor courtyard, and participate in organized tours and tastings.

Yes. Our on-site retail shop offers all the products we produce.

Many people choose goat milk because it is considered lighter and easier to digest compared to other types of milk.

“Petroto” is one of our signature goat products, which received an approved health claim following laboratory testing due to its high content of vitamin B2, zinc, phosphorus, and calcium.