Myzithra, one of the most traditional Greek cheeses, is produced with passion and dedication at the Katsouli Cheese Factory, which is located in the idyllic village of Koliaki Trachia in Argolis. Since 1989, the Katsouli family has maintained the tradition and know-how required to produce excellent cheese products, earning the trust of consumers.

Production process
Myzithra Katsouli is made from the fresh whey obtained from the production of other cheeses of the cheese factory, such as feta and graviera. The whey is carefully heated until the small flakes of cheese are formed, which are then collected and drained. After this process, mizithra acquires its characteristic texture and taste.

Myzithra can be eaten either fresh, or after further drying, which gives it a harder texture and a stronger flavor. The entire production process is carried out with care and respect for traditional methods, thus ensuring the high quality of the final product.