Divani family has continued the tradition it inherited from father to son since 1926, in making the cheese with the characteristic rich taste. Now, at its third generation, Athina, Georgia and Dimitra keep on producing the cheese with the characteristic traditional taste, following exactly the same procedure that their ancestors did.  According to the traditional recipe, selected sheep’s, goat’s and cow’s milk from the area of mountainous Thessaly are mixed, so that they release all their taste.

One Name – Quality Suggestions.

The company has specialized in the production of the cheese Traditional of Trikala, a semi-soft yellow cheese of premium quality, unique:


Because, only this is produced with a proportion of milk 50-50 (50% sheep’s and goat’s, 50% cow’s milk) so that it can be described as a cheese “with a taste more kasseri cheese than kasseri cheese”.

Because, only this has been produced for 90 years with the same traditional way, with fermentation and salting by hand.

Because, only this is let to mature naturally for 6 months in specially designed chambers on shelves from pine tree. 

Because, it has no preservatives.

Undoubtedly, a semi-soft yellow cheese of premium quality, with full flavour. A cheese that is produced with the traditional recipe of Divani family, which is why it bears its name as a name.



The factory of cheese products production of Divani family, is based in the place of traditional cheesemaking, Trikala of Thessaly.

Since 2005, the company has been transferred to Parapotamos, Trikala at the modern premises of a new-built factory, which covers an area of 30,000 m2.



The semi-soft yellow cheese Divanis is sold at the biggest supermarket chains in Greece and a big part of our production is exported to the USA, Canada, Australia, and many countries of Europe (England, Germany, France).





1926. The history of Divani cheese factory starts thanks to the instinct of Athanasios Gravanis, a peddler from Samarina. Collecting fresh milk from the villages around, he establishes the first cheese factory of the family at Mavreli of Trikala.


1965. The kasseri cheese that is produced becomes known to the whole area for its special taste and it takes off. His son, but mostly his grandchildren – Christos and Alekos- develop his idea, creating an innovative cheese product plant at Agia Moni of Trikala.


2005. The only thing that has not changed through the decades is the faith in tradition. The company “Thessaliko Trikalon S.A.”, with the distinctive title “Divanis”, keeps its legendary course in its new state-of-the-art premises. With modern production lines and quality control certifications (ISO 9001:2015, FSCC 22000) it is specialized on the “50-50” semi-soft cheese (proportion of milk: 50% sheep’s and goat’s, 50% cow’s milk). Always with the same old recipe: fermentation and salting by hand, insistence on quality, six-month ripening and artistry at every stage of the production. In the last years, the production of goat and sheep and goat feta cheese and melted butter from sheep’s and goat’s milk has started.
Each product of the company has its own unique art and taste.