Since 1937
It all began in Markopoulo, with cheese and yogurt made from the milk of our own flock. That was the beginning of a cheesemaking story that has continued for three generations.
The beginning.
In 1937, Kyriakos Kostarelos made cheese and yogurt with milk from his own flock and offered them to those who came to his small butcher’s taverna on the main square in Markopoulo. The meat he served came from the same flock.
The story of KOSTARELOS cheese began not on a shelf, but around a table.
In the decades that followed, the small-scale production evolved into a dairy in Markopoulo. Cheesemaking knowledge passed from one generation to the next, together with recipes, techniques and experience. Over time, our world of cheese expanded — from making and maturing to curating distinctive cheeses.
Today.
Three generations later, cheese remains at the center of everything we do. And through our stores, we open this world to everyone — a world where cheese is tasted, served and shared, just as it was then, around a table.
We Make. We Mature. We Curate.
CHEESE SPECIALISTS SINCE 1937