ABOUT US
WELCOME TO THE TASTEFUL SIDE OF MYKONOS!
The start
Many years ago, the family of George Syrianos began making cheese and yogurt with milk from its own herd of animals to meet the everyday needs and maintain a large number of its members. After the family created a brand new cheese on the hill of St. Lazaros, expanding the small dairy in an integrated and structured production process, which even today preserves the key elements of tradition.
The present
Mykonos Farmers is a modern cheese-making unit founded in 2018 by the Mykonian cheesemaker Giorgos Syrianos. We are using new technologies in sustainable and environmentally friendly cheese production facilities. Continuing the family history with the same vision to create fine products, we collect milk from selected herds and enthusiastically create cheeses, yogurt, Kopanisti, and other dairy products, always with high priority on quality.
The start
Many years ago, the family of George Syrianos began making cheese and yogurt with milk from its own herd of animals to meet the everyday needs and maintain a large number of its members. After the family created a brand new cheese on the hill of St. Lazaros, expanding the small dairy in an integrated and structured production process, which even today preserves the key elements of tradition.
The present
Mykonos Farmers is a modern cheese-making unit founded in 2018 by the Mykonian cheesemaker Giorgos Syrianos. We are using new technologies in sustainable and environmentally friendly cheese production facilities. Continuing the family history with the same vision to create fine products, we collect milk from selected herds and enthusiastically create cheeses, yogurt, Kopanisti, and other dairy products, always with high priority on quality.
Our production process combines traditional techniques with the latest updated specifications. Large rooms with stainless steel containers where it coagulates and cheese is cut, harmoniously coexist with the ripening rooms. Dedicated to our quality, certified knowledge of modern methods, to ensure hygiene joy, and faith in the traditional way of cheese making, our Dairy preserves the local character of our cheeses. So, we offer products that continue the long and rich history of Greek cheese, taste pure and authentic waking memory, and honor the tradition.
Learn from the expert
George Syrianos is a local Mykonian third-generation cheese maker who is passionate about cheese and cheese recipies. He knows cheese making and is eager to assist you in understanding the fundamental principles of cheese making and accompanying you on the most flavorful journey.
OUR FACILITIES, OUR CHEESES, OUR HOUSE.
Milk is the most important raw material that gives that special flavor to the cheese, yogurt, Kopanisti, the Tyrovolia. In all our products we use only fresh sheep and cow milk from Mykonos. The non-negotiable principle is to only use fresh local milk. Closely controlling each stage of production and processing of milk -from using proper nutrition and animal health to final disposal of the product to the consumer- in our Diary we work to offer uncompromised high-quality products consistently. The milk comes from selected herds of local small-sized breeds that give less but qualitative milk and graze freely in selected areas of Mykonos and Rhenia. Breeders who we have chosen to work with, share the same philosophy as Mykonos Farmers, as regards the importance of tradition and quality. The production follows the seasons of animal lactation and this direct connection with nature contributes to the excellent taste and freshness of our products.