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It all started in 1949, by an active and busy man, the grandfather of the family Emmanouil Kalogerakis. His passion and love for cheese led him to cheese making.
Having his son Vaggelis by his side, they started an all-out effort and, from a small pot next to the house, they managed to set up the first factory in the village of Smari in Kasteli Pediados. The pure raw materials of the Cretan Land have become their weapon.
From Crete to Athens and all over Greece
In 1985, a delivery van full of wheel-shaped cheese, Cretan Graviera Cheese, boarded the ship for Athens. It was then that one of the most succulent cheeses arrived in the capital for the first time.
Since 1995 product codes have been increasing and desserts (edesmata) are added to the list along with Graviera and soft cheeses.
The distribution of products has increased and Cretan Kalogerakis cheeses seem to have a place on the family table of all Greeks.
The aim of the Kalogerakis company is the constant development and initiation of Greeks and people beyond the Greek borders, into the Cretan diet which also includes cheese products.
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