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 on supporting, 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 in the cheese is milk, so its handling is very important.
There are two factors that define the quality of a cheese: the skill of the cheesemaker and the quality of the milk.
Fresh milk in cheesemaking gives high quality characteristics to the cheeses we produce. Livestock farming in Greece is done in small herds. These are fed mainly in pastures with the intricacies of the local flora, grazing daily in semi-mountainous areas with the constant care of the Greek livestock farmer. This is the terroir of the milk. This is the basis for the taste of our cheeses, which is why the use of local milk in the production of ARVANITI cheeses is a non-negotiable choice for us.
