The DNA of Feta PDO cheese finally decoded
Researchers at the Academy of Medicines Biomedical Research Institute (IBSEA) analyzed the Greek Feta, decrypting for the first time on molecular level its content, its value and its nutritional properties, as the Athenian Agency reports. HIGH RESOLUTION ANALYSIS Researchers at IBSEA, Dr. George Tsagaris and Dr. Athanassios Anagnostopoulos, who published in an international journal, analyzed […]
Only with fresh Greek milk
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 […]
Is Feta Cheese Fattening? 10 Things You Should Know
Is feta cheese fattening? How much calories in feta cheese? What is the nutritional value of feta cheese? For starters, what is feta cheese anyway? Is it the same as any ordinary cheese out there in the market? Feta, in simplest terms, is crumbly cheese. It is a crumbly yet firm cheese produced from goat […]
Advantages of Goat milk
Goat milk has long history in Greece. According to myths, Amalthia nurtured Zeus with goat milk and indeed generations of Greeks were feed with that. A lot of quality Greek cheeses are produced with goat milk as an ingredient, providing that way all the beneficial ingredients very well known in the scientific community. Goat milk […]
Sirha Exhibition in Budapest 2014
Our Company participated in Sirha Exhibition that took place from 10th to 12th of March in Budapest, Hungary with the support and cooperation of GreekShop and the participation of the cooker mr. Balazs. We wish to thank you all for attending and for visiting us.
Why some cheeses have holes?
The holes we see when we buy different types of cheese are nothing more than real bubbles that are created during ripening. The bacteria used in the fermentation process also produce carbon dioxide in its products, resulting in bubbles in the cheese matrix. Therefore the size and number of bubbles that different cheeses have depends […]
How we make Feta Tsantilas to stand-out in all international taste competitions.
The traditional recipe for Feta remains unchanged through time. Daily we collect fresh sheep and goats milk from small flocks all over Central Macedonia. We prefer small herds because they graze outdoors and feed on the rich Mediterranean nature. We process the fresh milk immediately so that there is no deterioration in its characteristics. To […]
European Commission mission to Vietnam: Saigon Food Exhibition
Between April 24th to 26th Arvanitis S.A. attended FHV – Food hotel Vietnam 2013, a European Commission initiative to improve trade relations with S.E.-Asia. Vietnam presented a touch of the exotic and a great deal of promise as a growing economy, as well as a regional trade hub. We had the honor to present the […]
ICAP: Strongest Companies in Greece 2011
For 2nd successive year our company has been certified as one of the Strongest Companies in Greece. Especially in that hard economic era for the Greek companies in that tough economic environment, we succeed to fulfill our aims and have a completely economically healthy and growing organization.
Cheese and wine
Cheese and wine are two traditional products that have been made for years and their history is lost in the depths of time. A common feature is the fact that they are fermentation products. Grapes become wine and milk is the raw material for cheese. However, they also have a key element of contrast: taste. […]