Roussas Dairy was founded in 1952 by the Roussas Family and has remained solely dedicated to the feta cheese production ever since.
In order to achieve a truly authentic product, the taste of which can not be rivalled, the family has adhered to the traditional methods of production while its secrets have been passed down from their nomadic forefathers, the Sarakatsani, who for centuries roamed through the mountains of central Greece with their herds.
Recenly, the company moved its premises in a very modern, state of the art production plant in Almyros, central Greece. Its annual capacity, after three expansions, is over 10,000 tons of cheese and its processing capacity for sheep’s milk is 80,000 litres per shift. The family, however, views the factory as a means of enhancing the traditional methods. They wish never to compromise the high calibre of cheese for which they are globally recognized.
The product range includes feta cheese (protected designation of origin), organic feta (p.d.o.), goat cheese, organic goat cheese, kasseri (p.d.o.), kefalotyri, manouri (p.d.o.), strained yoghurt, galotyri (p.d.o.), anthotyro, myzithra, feta spread, fresh products and a lot others. All of the products are made exclusively from pasteurized sheep and goat milk, mainly coming from the surrounding mountainous areas. Roussas Dairy was the pioneer of organic feta production in Greece and remains the leader producer. Furthermore, it is the leader producer of portioned feta that matures the old traditional way in wooden barrels (from beech tree).
Nowadays Roussas Dairy exports over 90% of its annual production worldwide to USA, Canada, Europe, Africa, Asia, Australia, Middle and Far East. Feta is well recognized for its astounding quality and is present in the market under the name “Roussas” (Europe, Australia) or under the brand “Mt. Vikos” (USA, Canada) and “Mt. Athos” (Australia, Asia).