Prapas Dairies

Company Profile

Three generations devoted to cheese-making tradition, quality, and our land

Since

1920

A journey that began with passion and continues with responsibility

Our Story

The continuation of a family tradition

Prapas Dairy is one of the most dynamic family businesses in the sector,
based in Tyrnavos, Larissa. Combining the experience of three generations with
cutting-edge technology, we produce authentic Greek cheeses that stand out for their quality
and traditional taste.

The third generation

3rd Generation

Tradition & Evolution
Commitment to Quality and Tradition

With passion for pure products and deep respect for the legacy of our ancestors, we process 100% Greek sheep’s and goat’s milk every day from selected livestock farms in Thessaly. Our philosophy remains unchanged over time: we offer the modern consumer products of high nutritional value, while faithfully preserving our time-honored recipes.

Our Story

A journey of 100 years

Our story is a journey that began in the high mountains of Macedonia and went on to reach international markets. It is a path shaped through tradition, perseverance, family continuity, and a steadfast commitment to the quality of Greek cheese making.

1920

The beginning in Vlasti, Kozani

It all begins with Georgios Prapas. At only 20 years old, he begins making cheese in mountainous Vlasti, Kozani. In those days, life followed the nomadic rhythms of livestock farmers: winters in the plain and summers in the mountains, as snow made grazing at higher altitudes impossible. Within traditional facilities, using milk from the untouched nature of Western Macedonia, the first foundations of our craft were laid.

1942

The relocation to Volos

Amid the turmoil of war, Georgios Prapas relocates to Volos. There, the family continues producing fine cheeses such as Manouri, Batzos, Kefalotyri, and Kasseri. At a time without electric refrigeration, maturation took place in underground cellars, making use of the natural conditions of the soil. Later, the reins passed to his son, Stergios Prapas, who was introduced from childhood to the secrets of cheese making.

1955 – 1967

A new beginning and settlement in Tyrnavos

After the major Volos earthquake in the 1950s, the family moves to Mesochori, Larissa. The need for progress leads, in 1967, to the relocation to Tyrnavos, where the family’s first complete and modern cheese production unit is established, marking a new chapter in its production journey.

1975 – 1981

The establishment of Feta

With the modernization of the facilities and the addition of refrigeration chambers, the production of Feta begins in 1975. From 1980 onward, production increases dramatically, establishing the company as one of the main suppliers of quality feta in the region and further strengthening its position in the Greek market.

1990 – Today

Third generation & export activity

Since the 1990s, Katerina Prapa, representing the third generation, has taken over the management and expansion of the business. With a vision of outward growth, the first exports begin in 2004, bringing the taste of the Thessalian land to tables around the world. Today, the company continues to evolve, combining the traditional art of cheese making with the demands of the modern market.

Why Choose Us

The reasons that make us stand out

01

Family Heritage

More than 100 years of experience, knowledge, and dedication, passed down from generation to generation, keeping alive the essence of the Greek cheese-making tradition.

02

Pure Raw Materials

We use only fresh milk from selected producers, with absolute respect for the quality of the raw material and the authenticity of our products.

03

Technology & Safety

Our modern facilities and organized control procedures ensure a high level of quality, safety, and reliability at every stage of the production process.

04

International Presence

With a strong presence in international markets, we promote Greek gastronomy worldwide, bringing the quality and authenticity of our products beyond the borders of Greece.

Three Generations

One story, continuously alive

A΄

1967 · The Beginning

The first generation

The establishment of the first cheese production unit, built on faith in tradition and the passion of handcrafted production.

B΄

The Continuation

The second generation

Experience is passed on and expanded, preserving the family culture and the values that define us.

C΄

Today · Evolution

The third generation

We combine the valuable experience of the past with a modern, organized, and high-standard production.

Our Land

Raw materials from Greek land, directly connected to their place of origin


Sheep’s Milk

Goat’s Milk

Local Production

Our production activity is based on the processing of sheep’s and goat’s milk from our region, making use of raw materials directly connected to the land, the local livestock tradition, and the distinctive quality characteristics of the Greek countryside. Through this relationship with local production, we ensure not only the authenticity of our products, but also the continuity of a tradition passed down from generation to generation.

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We create products with responsibility, knowledge, and dedication — products that express our identity and values.

Our main purpose is to offer products that contribute to the well-being and health of consumers, meeting the demands of modern nutrition and the high expectations for quality, safety, and authentic taste. Remaining faithful to the time-honored principles of cheese making, we continue to create with responsibility, knowledge, and dedication products that express the identity, values, and enduring commitment of our company.


Prapas Dairies