The journey of the Prapas family in cheese making began in 1920, with the establishment of the first cheese production unit, and continues to this day as a path closely linked to quality, consistency, and respect for tradition.

Today, as the third generation, we continue this family legacy with the same sense of responsibility, processing sheep’s and goat’s milk from our region and making use of raw materials that reflect the character of the land, its authenticity, and its long livestock-farming history. Our purpose is to offer products that contribute to the well-being and health of consumers, while remaining firmly committed to the time-honored principles of cheese making.