By faithfully implementing the legislation at each of the production stages and standards of the International Quality Certification Organization, the company cooperates exclusively with local and selected breeders, who in turn commit to the practice of free-range livestock and adhere to the required sanitary procedures for collecting the raw material.
The sheep and goat’s milk is collected daily by the producers and transferred from the milk collection stations that have been installed in the Amari area by the company to the cheese factory with isothermal tank trucks.
At this stage, the first sampling is carried in the laboratory to check the quality of the milk before it is received. The samples are transferred into the special sample refrigerators and delivered by the driver to the dairy chemistry laboratory.
Then, and if the result of the chemical control is desirable, only then the milk is transferred to the 3 fast temperature milk storage tanks, which have a stirring system as well as an automatic washing system (with environmentally friendly cleaners) after from each use.
Production and Maturation
After the pasteurization of the milk, separate cheese is made for each product of Amarino, white cheese in brine, graviera, tyrozouli, kefalotyri, as well as for by-products produced from whey such as anthotyros, myzithra and xenomizithra.
In the next step, each cheese is placed in the appropriate mold and transferred to the appropriate ripening plant where it remains in the right temperature and humidity conditions for as long as it needs to mature. The accompanying card is the identity of each product since it was created and details the date and time of each process.
The cheese factory is supervised by an installed mechanical control system (temperature, humidity, and air) while the sound (or music) cover creates a pleasant environment, contributing to the optimum performance of the workforce.
Prior to packaging, an internal control is also carried out using the pH meter and samples of the products are sent to a collaborating microbiology laboratory for a specific biochemical analysis of each batch separately.
Packaging and Distribution
Different types of packaging depending on the product:
Modified atmosphere packaging for fresh Amarino, where the air is removed and with the help of a mixture of nitrogen gas and carbon dioxide creates the ideal environment for preserving the freshness of the cheese.
Stainless steel desserts and plastic transport containers for sheep-goat and goat white brine cheese.
Vaccum packaging, the classic one without any air, for the soft cheeses like Mizithra.
Finally, the shrink wrap is used for the yellow and the already shaped cheeses such as gruyere and kefalotyri, where the special fine bag is applied, immersed in hot water, onto the product.
Then is the turn of the fleet from the truck refrigerators of the company that distribute the products at the points of sale and the cooperating companies, always ensuring the excellent conditions of their maintenance.
Quality controls that have been carried out both by EFET and by the European Quality Assurance Agency have certified us with the ISO 22000 certification.
Finally, seeking our products to meet the requirements of the international market, we proudly present our greatest distinction, the approval of the FSSC, the World Certification Body and the Quality Assurance Quality of Foods.