T he grandfather of the family Konstantinos Sot. Boudouris, was the owner of 2000 sheep and goats and the producer of traditional kephalotyri-cheese and barrel aged feta which he sold in the wider area.
Throughout the years, he managed to establish the first cheese dairy in the area, at the village Gardiki of Thessaly, where he improved the art of cheese making and came to conceptualize the traditional recipe for feta.
His children, Alexandros and Sotirios Boudouris, kept up with the tradition in cheese making and established a second cheese dairy in Porto Cheli of Argolis in 1976 and then a third one in Missolonghi of Aetolia-Acarnania in 1978 in order to cover the continuously increasing demand.
In 1985, the family decided that the company would be based in Trikala of Thessaly making use of the advantageous location in a dairy prefecture, where the milk producers would be at close range and the collected milk would be fresh when reaching the cheese dairy.
Today, the 3rd generation of the family has inherited the love for making the traditional handmade feta and has managed to provide its products with a comparative advantage: quality.