Why is the cheese of Halkidiki unique?

Greece produces a great range of white cheeses in saltwater depending on the type of milk and the methods of production, preservation and packaging. It is likely that these types of cheese had a common origin and they diversified later on with modifications of the original technology.

In the region of Halkidiki, due to the typical Mediterranean dry-warm climate conditions and the lush self-sown vegetation, goat breeding has developed since ancient times. The goats in the area are completely adapted through natural selection to the natural conditions of Halkidiki and as a result the milk they produce is unique regarding its composition, taste and nutrients.

Ancient findings confirm the age-long relationship between the residents of Halkidiki and cheese-making. Over the years, tradition was enriched by technology and modern hygiene rules.

The superiority of the Goat Cheese of Halkidiki against other types of white cheese is due to all the above, that is excellent quality of raw material, traditional experience and up-to-date production methods.