providing production plants in Greece and abroad with excellent cheesemakers for 100 years now.
“Εύφορη Γη” visited the premises of the School and was guided by director Alexandra Mega.
Each year the school welcomes 60 boys and girls, who learn how to produce traditional types of cheese, yoghurt, ice cream and desserts during their biannual training.
Given that the market loves innovative products, the students learn how to prepare even ... kefir with pomegranate, yoghurt with mastic and cheese with aromatic plants.
The classrooms, the workshops and the creamery are every day full of students who are trained not only in milk processing, but also in hygiene and legislation. Besides, the aim of the school is to create modern cheesemakers who know well how to produce dairy products of high quality
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