Our story – Τυροκομείο Μέμμος

Our history

THE MEMMOS FAMILY

Dimitris Memmos, 1954

The cheese-making journey of the Memmos family begins in 1954, when Dimitris Memmos builds the first production unit in the neighboring village of Lapi (Rizochori). His first tools were 2 large cauldrons and a small pickup.

The products he produced were Sfela, the local PDO cheese, and mizithra.

Olga & Anastasis Memmos, 1975

The unit was later moved to Kopanaki, where his third son, Anastasis with his wife Olga, took over on 1975. Then the production of Feta began, with the exact same recipe being followed until today.

In 2005, the 3rd generation follows, with Nikos Memmos joining the family business and learning alongside his father. Since then, Goat cheese, Graviera, Armi, Trimma and Saganaki have been added to the product catalogue.

Maria and Nikos Memmos, 2007

Along the way, Maria, Nikos's wife, also joined the business. Today, around 70 tonnes of cheese products are produced, the majority of which is exported to the French, German and Italian markets.

In Greece we supply our products to the retail market either directly or through selected points of sale.

We also participate every year in small exhibitions mainly in France, with "Feta Memmos" having many references in the French media.

The production

RAW MATERIALS AND CHEESE

Our suppliers

The raw material comes exclusively from the breeders of our region, with the majority of them we work together since the time of Dimitris Memmos, from father to son.

The milk is produced from animals that graze freely around our village, in the nature of Upper Messinia. Qhere the phliskouni, thyme and lapathos plants and herbs coexist with abundant brushwood.

The cheese factory

Today's cheese-making unit is equipped with the appropriate machinery to ensure all modern safety and hygiene requirements. We are certified by the Ministry of Agriculture and recognized as a PDO product production unit by Agrocert.

The traditional methods and recipes remain identical, far from the setbacks brought about by the industrialization of cheesemaking (skimming of milk, hyperthermic treatment etc.).