It is obvious that Lesvos island, maintains its traditional color and resist to innovations of contemporary life. The older and new generations remain faith to the traditional nutrition standards, increasing the demand of agricultural and cattle-raising products.

This inclination to the Greek way of life and nutritional way is comprehensible since all the dairy products of the island, preserve their quality (ladotiri, feta, kaser, e.t.c.).

And this preference to the products is unchangeable, not only for the local consumers but for the rest of the country.

Natural flora and the tribes of sheep-goats are the basic elements that give this perfect milk (fine composition)- that could by characterized as ecological- this milk process the cheese making units, by putting into practice traditions, knowledge and craftsmanship that passed from one generation to the other.

Human factor is determinant to this unique tasty results, since their best quality is linked with the knowledge of the biotope, the way of feeding and the traditional way of cheese making.

That is why we can enjoy the spicy taste of graviera, the freshness of feta and the mature sense of ladotiri.