A fourth generation dairy in the north-west of Greece, a mountainous area with excellent grazing and a long tradition of cheesemaking. Siafarikas specialising in using very traditional recipes and methods, such as making a feta-style cheese in cheesecloths, rather than the more familiar block shape. This means that they don't always follow the strict rules of the modern PDO designations, so can't be called a Feta, but there cheeses are worth seeking even more so for the delicious taste of the past they offer. The herds of sheep and goats that provide the milk for the dairy graze on mount Pindus, contributing to the delicate and complex flavour of the cheese.