The secrets of our Kasseri Cheese

QUALITY

The secrets of our Kasseri Cheese

The target of our company is the production of dairy products by using new technologies, but with respect to the traditional procedures. It is characteristic that despite the rapid growth of the company, the production procedure has remained exactly the same. “Divanis” cheese ripens with natural procedures in specially designed chambers, like in the old times, so that it gets its unique rich and full taste.

Divanis dairy products, although they are produced at very modern premises which are constantly upgraded, keep on being produced with exactly the same procedure which they were produced with in 1965, when the first organized cheese factory was established. That is exactly what gives them so tasty and traditional taste. 

 

QUALITY

PROCEDURE

The biggest percentage of the raw material used, comes from local breeds that graze freely in the mountains of the wider area of Meteora, far away from factories.

Each day, early in the morning, the drivers leave for the villages of the surrounding area, to collect the milk of the producers in the ice bunkers. We concentrate it at the factory, where all the necessary tests are conducted for its quality excellence and subsequently it is taken for cheese making. During pasteurization, the pathogenic organisms are killed and then rennet (the enzyme that coagulates the milk) and culture is added. The next stage is the division of the curd and the reheating. When the reheating is over and the curd comes down to the presses we have the so-called “bulk” the raw material of kasseri cheese. After the ripening of the bulk, the layering starts, namely its slicing and its heating in high temperatures so that it melts.

The next stage is the division of the curd and the reheating. When the reheating is over and the crud comes down to the presses we have the so-called “bulk” the raw material of kasseri cheese. We concentrate it at the factory, where all the necessary tests are conducted for its quality excellence and subsequently it is taken for cheese making. 

After the ripening of the bulk, the layering starts, namely its slicing and its heating in high temperatures so that it melts. We place the hot cheese mass on a cheese shelf, where its dry salting takes place.

The time has come for the shaping machine – the kasseri cheese gets the size and shape we want. Before its release to the market, it gets back to the ripening chamber. Four - and more- months later, it has the taste and the seal of “Divani” family.

“Divanis cheese”  is fermented and salted by hand, by using natural sea salt, a procedure that gives it its characteristic chewing touch. 

Also it has the longest ripening of all the cheeses in the Greek market.

 

QUALITY

CERTIFICATIONS

To ensure hygiene and guarantee the excellent quality of our products up to the final consumer, constant and strict laboratory monitoring is applied, from the stage of receipt to the final stages of the production. The company has certification ISO 9001:2015 and FSCC 22000.

The company is also FDA approved (Food and Drug  Adminstration of USA).