Dairy Production Traditions, Proven by Time
In 1944, Georgios Voulgaris, a dedicated farmer and livestock breeder, laid the foundation for a small dairy, harnessing the rich, fresh milk from his own animals. His son, Stefanos Voulgaris, carried forward this legacy, keeping the dairy alive with a modest herd while also cultivating and trading a variety of garden-fresh vegetables.
Today, the grandson, Georgios Voulgaris, has taken this family tradition to new heights. He has expanded the herd and transformed the dairy into a modern yet charmingly traditional facility that welcomes visitors. Here, he crafts exquisite dairy products and offers a glimpse into the timeless art of Naxian cheesemaking, blending innovation with heritage.
Work Every Day
to Produce Delicious and Fresh Milk
240
Sheeps
Our cows are fed only the best grasses and feeds, which directly affects the quality of the milk.
26
Goats
Fresh milk is the foundation of our products. We milk our cows twice a day to provide you with the highest quality milk
4K+
Liters per day
We are proud to follow centuries-old cheese-making traditions. Every batch of cheese is the result of a long aging process and meticulous effort
Our farm is not just a production facility but also an open space for visitors. We invite everyone to see how our products are made
