Agrafa, an uncharted territory deep inland, isolated from the rest of Greece in the mountains.
Coming from a family of stockbreeders in the village of Petrochori, Agrafa, at an altitude of 1,060 meters, where sheep breeding was the primary occupation and cheese-making was a key part of the local diet, Lambros Kissas founded a stone-built, handmade cheese factory in the village of Stefaniada, in the heart of Agrafa.
The cheese factory operated without electricity, with production relying solely on manual labor. The milk was processed in cauldrons heated by wood fires. It was here that the Barrel-Aged Feta PDO Kissas was originally made.
The ever-increasing demand for the Barrel-Aged Feta Argithea of Agrafa Kissas led to the relocation of the cheese factory to Mouzaki, Karditsa.
Mouzaki is an important commercial and administrative center within the broader mountainous region, serving as a gateway for the villages of Argithea.
Its strategic location facilitates both milk collection from the surrounding mountainous and lowland areas, as well as access to the commercial centers, shops, and markets in Mouzaki and neighboring cities in Thessaly.
In 2005, the business was completed in its current form in Mouzaki.
Despite the technological advancements within the company, it is noteworthy that the human factor continues to play a central role in the production process.
The distribution network now spans over 200 points of sale across Greece, primarily in Thessaly.
Exports are made mainly to EU countries. (France, Germany, Switzerland etc.)
The raw materials (sheep’s and goat’s milk) come from the broader areas of Agrafa and Mouzaki, primarily sourced from small nomadic herds as well as local farms.
Grazing in natural, mountainous, and semi-mountainous pastures rich in diverse flora imparts unique aromas to the milk, enhancing its protein content and significantly contributing to the exceptional organoleptic qualities of the final product.
In addition to sourcing the finest milk, the company places great importance on maintaining ethical practices. Over the years, strong, long-term relationships have been fostered with local sheep and goat milk farmers. This collaboration not only ensures the highest quality raw materials but also actively supports the local economy, contributing to the growth and sustainability of the region.
For over 50 years, the Kissas family has been producing the renowned Barrel-Aged Feta PDO Kissas with love and expertise.
Traditionally, the barrel cheese is matured in wooden barrels, allowing for the necessary oxygenation during the maturation process, which imparts its distinctive aroma and slightly spicy aftertaste.
Before sealing, brine is added to the barrels to preserve the cheese and provide its signature saltiness.
Pleasantly acidic, rich in aroma, with complex flavors and a firm texture, the barrel-aged cheese continues to develop even more depth of flavor over time.
©2026 Kissas Greek Dairy.
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