Hotos

For three generations, the Chotos family has been exclusively dedicated to cheesemaking. The tradition began in the early 20th century with the family’s grandfather, Giorgos Chotos, who perfected the secrets of producing Feta and Manouri, as traditionally known by the shepherds of mountainous Samarina. This valuable knowledge remained within the family, passed down from generation to generation to the present day. With respect for the traditional production methods and a commitment to quality, “Chotos” cheeses stand out for their rich, full-bodied flavor and have become a favorite among Greek consumers.