ARVANITIS S.A. QUALITY GREEK CHEESES - The Best from Greece


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Catagories: Wholesale, Cheese
Area:
Cheese Specialities !


Since 1980 Arvaniti S.A. is known as one of the most innovative cheese producers of Greece. Our innovations include introduction of vacuum packed cheese, launching of old traditional cheeses and cheeses with low fat, new product packaging and redesigned cheese logistics.

Our production facility is situated outside the village of Neochorouda nearby Thessaloniki, in the heart of the Greek milk production. Our production facilities of 2.000 m2 are housed within a 20.000 m2 facility. Arvaniti S.A. maintains the Greek cheese tradition and reassures total quality with ISO22000, the newest hygiene and production standard in the industry today.

We respect the environment by using biological cleaning facilities for our production waste.

Arvaniti S.A. maintains a wide sales network in almost all Greek regions. Through our network we supply Retail stores and Horeca units with our products. Our export activity is growing rapidly and our products are exported mostly to European Union countries.

Our product packaging is being developed according to the needs of our customers. Arvaniti S.A. is heading towards the future with Quality and Taste as our guide. We develop tasty products with respect to the environment and people. This is our Taste!

 

Key Facts

1980 We establish one of the biggest Greek cheese production companies, with traditional background.

1983 First in Greece we produce and introduce vacuum packed cheese products. 1993 First in Greece we introduce cheese products with low fat.

1997 A new production unit is being established.

1999 We export “quality” around the world.

2007 The production unit is being extended and the whole production process, from milk production to cheese logistics is being redesigned.

2008 New products are released and we are heading for the ISO2200 certification.

History in details

Emmanuel Arvanitis, after his long-term occupation with cheese-making through years, establishes in 1980 in Thessaloniki a personal company of cheese products trading. With his experience, he could distinguish the pure products and dispose them to the market of Thessaloniki. That was the first principal of the company: pure and quality products. In 1983, ARVANITIS is the first company, which brings in Greece the cheese packing...

kefalotiri_making_viewIn 1983, ARVANITIS is the first company, which brings in Greece the cheese packing. Cheeses inside their airtight packing preserve their smell and taste, while they are protected from every organism, which can alter their composition. So, the consumer is certain for the quality of the product he buys. Additionally, cheeses are sold with their label so that their origin can�t be twisted.

The offer of pure products of quality but also their secure distribution to the market found correspondence to the Greek consumers. They had demands that are not only remaining on the product, but they searched also the guarantee for the product�s quality until the consumption.

The vigilance for satisfying the consumer's demands made the company to search continually for new products. The product list is growing, introducing to the market traditional products, which hadn�t been offered widely until then.

In 1993, the company brings to the market cheeses with 50% less fats. A series of popular products (feta, manouri, anthotiri and grated cheese) are offered in half of their fats, a fact that benefits the consumers who have high cholesterol and have restrains in their diet, but generally everyone who takes care of his food and diet.

With demands for quality growing day by day, ARVANITIS established in 1997 the Model Cheese-Making Unit in Neohorouda of Thessaloniki. Using all the modern equipment that current technology offers it preserves the standards, which make the �ARVANITIS cheeses special. All the products are produced in that cheese factory. By studying the different schools and traditions from several areas in Greece in cheese-making, and by observing the desires of consumers and the market tendencies, the company products are targeting toward the satisfaction even of the most demanding client. kaseri_making_view

With demands for quality growing day by day, ARVANITIS established in 1997 the Model Cheese-Making Unit in Neohorouda of Thessaloniki. Using all the modern equipment that current technology offers it preserves the standards, which make the �ARVANITIS� cheeses special. All the products are produced in that cheese factory. By studying the different schools and traditions from several areas in Greece in cheese-making, and by observing the desires of consumers and the market tendencies, the company products are targeting toward the satisfaction even of the most demanding client.

 

Products :
Ageladino
Anthotiro
Dopio Cheese
Feta P.D.O.
Gais cheese
Goat Cheese of Chalkidiki
Graviera of Neochorouda
Kasseri P.D.O.
Kefalotiri of cow's milk
Kefalotiri of ewe's milk
Manouri Delight
Mizithra
Orino
Saganaki
Semihard Cheese of Neochorouda
Smoked Cheese of Thessaloniki
Soulougouni & Smoked Soulougouni

Ageladino

White brine cheese made of fresh pasteurised cow milk. It is produced with the same method as Feta, using as basis local Greek fresh cow milk. It has a distinct taste that matches to the Greek cuisine. Its structure is form and it can be easily sliced in serving portions. Available in tin and plastic container packing.

Anthotiro

Soft white whey cheese with unique fresh taste and low fats.

Dopio Cheese

Dopio Cheese is an exceptional white brine cheese that is produced with the traditional way. We collect daily local fresh chosen cow and goat milk to produce that cheese. Very good in slicing and it has fresh Mediterranean taste.

Feta P.D.O.

Feta is a traditional Greek cheese made of sheep's and goat's milk that is produced in our country since ancient times. It is a soft, white cheese in brine that is guaranteed as a product of Protected Designation of Origin (PDO).

The so called "national cheese of Greece" covers almost 60% of the cheese needs of the Greeks which is unique for a particular cheese around the world.

Our Feta is a product of excellent quality with a slight acerbity and full aroma. It is made of sheep's and goat's milk that are freely grazing. Our feta is maturing with brine in tin or wooden barrels. The structure is solid and easy to cut in serving portions.
Feta, a truly Greek Cheese!

pdo_main PDO (Protected Designation of Origin) means that the milk production, the cheese making and the total treatment of the product take place in a delimited geographic region with recognized know-how and environmental characteristics.

For Feta cheese this means that it is produced in designated regions of Greece, with designated materials and according to the traditional recipe, as it happens for 6.000 years now.

Consequently the name "Feta" may not be used for cheeses of similar constitution that are prepared outside Greece or with other process than the traditional. Feta cheese is produced only in our country and is recognized by the European Union as Protected Designation of Origin product.

The PDO label guarantees the total quality and true taste the Original Feta.

Gais cheese

The Pontus region, the former Empire of Trebizond, locates on the Black Sea coast of Eastern Turkey. A civilization of Pontus Greeks has lived there since 800 B.C.

The Pontus Greeks had their own food traditions. In lack of time and means to preserve their food, they consumed their cheese quick after the production. Along with the fact that the cow was the most important livestock, the Pontus Greek cheeses are quite different in structure and taste than the cheeses made in Greece.

Following the tradition the Pontus cheeses are very rare because they can be consumed right after their production.
GAIS CHEESE AND PLEKSOUDA CHEESE

Gais and Pleksouda are similar to Soulougouni cheese. The form is different. Gais cheese is formed like a belt and pleksouda like bread.

Goat Cheese of Chalkidiki

Excellent cheese produced from goat milk that is collected from freely grazing goats in the Chalkidiki province. It's a savoury cheese with clear natural taste.

Graviera of Neochorouda

kefalogravieraOne of the stellar sheep’s milk cheeses of Greece. Graviera is a hard, sharp cheese. It matches very well with wine such as the Greek Xinomavro.

Kasseri P.D.O.

kaseriTraditional Greek semi-hard cheese made from ewe’s and goat’s milk, with rich taste.

Kefalotiri of cow's milk

Hard cheese made from cow’s milk, usually used grated in pasta or to be fried in a pan. Salty with long pleasant aftertaste.

Kefalotiri of ewe's milk

Delicious hard cheese with full, slightly piquant, salty taste and full aroma. Ideal accompaniment as mezze for Ouzo or wine.

Manouri Delight

White traditional soft cheese that is made from ewe’s and goat’s milk. It is a typical Greek cheese and it is also recognized as a PDO. It has a unique milk aroma with rich aftertaste. Its taste is fine and soft and can be eaten also as dessert.

MANOURI DELIGHT of ARVANITI has a delicate taste and its distinctive quality meets the highest standards of the most demanding gourmet.

Mizithra

Soft and fresh with unique full taste due to milk’s nutritious constituents.

Orino

Produced with the same recipe as Kasseri but made from cow's milk instead. The taste is softer ith slightly softer aftertaste.

Saganaki

Saganaki is an established innovative product of Arvaniti, made of goat’s and cow’s milk. It is specially produced to be grilled in order to give his rich and velvet taste.

The structure is tight and the Saganaki does not lose it’s structure when grilled. Shaped to easily cut in portions.

Semihard Cheese of Neochorouda

Exceptional Semihard Cheese of Neochorouda from cow’s and goat’s local milk. The production way is similar to the Kasseri, with the only difference in the ingredients, so we succeed in a more light, but with depth, taste.

Smoked Cheese of Thessaloniki

The Smoked Cheese of Thessaloniki is an exceptional semi hard cheese that is produced and smoked with the traditional way. For the production of that cheese we use exclusively fresh local cow's and goat's milk. Pleasant cheese with the smoked aroma, matches harmonically with strong taste dishes.

Soulougouni & Smoked Soulougouni

Cheese originally from the Pontus region. Soft texture and fresh taste. Excellent as table cheese or filling cheese, even in soups and other recipes. The smoked Soulougouni has a more delicate taste and a tighter texture.

TASTE OF PONTUS

The Pontus region, the former Empire of Trebizond, locates on the Black Sea coast of Eastern Turkey. A civilization of Pontus Greeks has lived there since 800 B.C.

The Pontus Greeks had their own food traditions. In lack of time and means to preserve their food, they consumed their cheese quick after the production. Along with the fact that the cow was the most important livestock, the Pontus Greek cheeses are quite different in structure and taste than the cheeses made in Greece.

Following the tradition the Pontus cheeses are very rare because they can be consumed right after their production.

 

ARVANITIS S.A. QUALITY GREEK CHEESES Cheese Specialities !
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