Galaktokomiki Tripoleos - Papadopoulos SA
Galaktokomiki Tripoleos has a long tradition in the production of feta cheese, starting in 1945. With a traditional way of producing feta cheese, but also equipped with modern technology, Tripoli Dairy brings to your plate the most famous feta cheese of the region, while ensuring quality, following laboratory controls carried out at all stages of production.
A few kilometers outside Tripoli, in the village of Kapsia, where the tradition of our business began, are the facilities of the Dairy, as well as the station for the distribution of our products. Maintaining tradition in production, we are very careful from the collection of the milk to the packaging. Local farmers, selected with quality criteria, bring us the best milk in the area every morning and the Papadopoulos family begins the work with the now well-known result in quality and taste.
The Papadopoulos family has passed down Tradition, Art and Passion from generation to generation... these three basic characteristics are still translated into taste and quality every day at your table.
Where milk becomes cheese!
In the ultra-modern facilities, where tradition meets technology and milk becomes cheese. A few kilometers outside Tripoli, at the foot of the magnificent Μαινάλου, the Galaktokomiki Tripoleos facilities are located.
In these spaces, the family tradition of cheesemaking is applied daily to produce the purest and most delicious products made from 100% sheep and goats Greek milk.
The Distribution Fleet
Galaktokomiki Tripoleos, equipped with a state-of-the-art fleet, ensures that the collection of milk and the transportation of our products reach your table, adhering to all the safety and hygiene rules that are imposed.
By strictly adhering to the terms and conditions of ISO:9001 and ISO:22000, you are assured of the purity and cleanliness of our products.
Our Products
The company's products include: Feta PDO (Protected Designation of Origin), gruyere, mizithra, anthotyro, γίδινο cheese, butter, yogurt, cheese for saganaki, white brine cheese, and grated cheese.
Our largest production is feta cheese which is matured in the old traditional way in wooden barrels made of beech wood.
