HISTORY
Since the mid-1960s, Gyparakis family has managed to create its own history in the cheese industry. The grandfather, Andreas, began to make cheese for his family and then for relatives and friends in Mitato (a small mountain lodging that operated as a creamery) of the family. He also taught the art and secrets of cheese making to his sons Sifis and Petros. Together, father and sons built a small creamery and timidly began having passion and taste to produce their cheese products for the needs of the local community and the local market. Soon, the reputation for the taste and quality of the cheese of Gyparakis family was spread and more and more people were asking to taste the famous Cretan Graviera of long ripening and the cool Anthotyro cheese.
Under the guidance of their father, Sifis and Petros Gyparakis succeeded in establishing the Gyparakis name GYPAS cheeses as a synonym for the taste and quality of the Cretan cheeses. Today, after the sudden death of Sifis, his brother Petros along with Sifi’s family, they successfully continue with the family business, enabling consumers across Greece and abroad, through their intense export activities, to taste the authentic taste of traditional Cretan GYPAS cheese products.
TODAY
After the sudden death of Sifis, his brother Petros along with Sifi’s family, they successfully continue with the family business, enabling consumers across Greece and abroad, through their
intense export activities, to taste the authentic taste of traditional Cretan GYPAS cheese products.
PETROS GYPARAKIS
ΤΗΕ ΤΕΑΜ
Nowadays, cheese products under the GYPAS name have been established in the Greek market and have been imprinted on the consumer consciousness as products of outstanding quality. Gyparakis family continues to produce its products with respect to its place and faith in tradition, generously offering the wealth of the famous Cretan diet.
I have strong wings and I will conquer the sky and I will build the nest in the Pleiades galaxy.
