Production – Imports – Exports of food, beverages, services and organization of studies
VERGINIS is the product brand of Eurofood SA.
Τhis is a table cheese of long maturation. Produced by the traditional way, from a mixture of 100% fresh greek pasteurized sheep’s and goat’s milk of the area of West Macedonia. The region of Kastoria produces the best traditional kefalotiri in Greece. The taste can be described as slightly salty. Kefalotiri from Kastoria is ideal for your pasta dishes, stuffed vegetables and meat dishes. A unique taste and delicate flavor from a beautiful region. It is recommended to be taken out of the refrigerator one hour before consumption.
This high quality cheese is produced always with the same traditional recipe, from 100% fresh Greek pasteurized sheep’s and goat’s milk (min. 70% sheep & max. 30% goat milk). Feta P.D.O. from Kastoria has exceptional taste and white color. It features the unique flavors from the area of its manufacture. Feta cheese from Kastoria is distinguished among others for its characteristic and unique taste and it’s traditional shape.
Kefalograviera P.D.O. cheese is an excellent product, also produced in the region of Kastoria. It is ripened for 3 months minimum. The product is made by 100% fresh pasteurized greek sheep’s and goat’s milk (min 90% sheep and max 10% goat milk) from the specific region which is famous for its local flora. Kefalograviera P.D.O. is an elegant table cheese of pale yellow color, mature taste and great aroma. During the consumption of the product you can smell its fine and delicate aroma. It is recommended to be taken out of the refrigerator one hour before consumption.
Kasseri is a semi-hard P.D.O. cheese of minimum 3 months maturation. It is produced from 100% fresh pasteurized greek sheep’s and goat’s milk (min. 80% sheep & max 20% goat milk), milked in Κastoria. It has soft texture & melts easily. Kasseri is ideal for toast, toasted canapés and it can also be eaten diced in salads. It can be successfully used also in pies. Accompanied it by a good dry red wine. It is recommended to be taken out of the refrigerator half an hour before consumption.
Goat Cheese Graviera from Kastoria is a new launching artisanal product made by 100% fresh pasteurized greek goat’s milk, collected at the same day. It has fine and fruity balanced taste. As the time goes by, it gets better and takes a prominent position amongst all the gravieres. It matures for at least 3 months. It is recommended to be taken out of the refrigerator one hour before consumption.
Graviera from Kastoria is a fine product made by sheep’s and goat’s fresh milk from the area of West Macedonia. A cheese full of aromas, which is matured for at least 3 months. It is recommended to be taken out of the refrigerator one hour before consumption.
Traditional White Cheese from Kastoria in natural brine. A cheese with a fine slightly acidic flavor which includes all the versatile aromas of the area. It matures for 3 months.
Manouri P.D.O. is a cheese of exceptional quality which is produced by sheep’s milk. It has a cylindrical shape, a soft texture. You can enjoy it as a snack with grapes, and chestnuts.
In the fresh Anthotiro cheese from Kastoria all the aromas of the local flora are hidden. It is ideal for those who are lovers of healthy lifestyle, while at the same time it can be used in pies and pastries.
Kalathaki P.D.O from Lemnos island. It’s small basket shape cheese. It is a handmade cheese with a delicate flavor and is fairly considered as a top choice among all white soft cheeses. The product comes from sheep’s and goat’s milk. It is ideal for cheese pies or as an appetizer to accompany a meal. It is considered to be as one of the most traditional cheeses in Greece.
This traditional Greek Graviera P.D.O., a commodity of the Mediterranean diet, is made by 100% fresh pasteurized greek goat’s and sheep’s milk (min. 80% sheep & max 20% goat milk). It is matured for at least three months in cellars of fixed temperature. A hard cheese, with scattered holes and cracks. Among all graviera, this one from Crete holds rightly the name of the “Queen” of hard cheeses in Greece. The famous graviera P.D.O. from Crete has sweet taste and rich aroma. An ideal product as an aperitif and snack before and after the meal or even accompanied with fruit. It is recommended to be taken out of the refrigerator one hour before consumption.
Graviera with peppercorn or chili. This is a graviera made by sheep’s adn goat milk, of special maturation which is produced with passion and love in our cheese factory in Ebrosneros village in Chania. Graviera, in which it is added the highest quality black or green peppercorns, or in other versions: hot chili, sun-dried tomatoes, truffle, and garlic. Graviera that perfectly accompanies tsipouro, vodka, classic ouzo, not to mention the famous Cretan tsikoudia for every beautiful moment of ours.
A new tasty cheese, the Grilled cheese (Saganaki) from Chania, mixed with mint, has been added to our cheese variety. This is a revival of a Sfakian recipe. A cheese that is grilled and gives all the aromas of the Cretan mother earth.
Goat Cheese Graviera from Chania is a delicious cheese made by 100% pure, fresh pasteurized goat’s milk. It takes 4 months to mature. It is undoubtedly one of our best products and maybe one of the best cheese, for its category.
Cretan Honey. This is a 100% pure product which includes the rarest perfumes of Cretan nature. VERGINis honey is produced in limited quantities (numbered jars) and comes from coniferous trees, plenty of flowers and thyme of Cretan.
Dry Anthotiros fom Chania. This is a Cretan cheese specialty which hides all the magnificent perfumes of the Cretan island. An ideal product to be used as grated cheese on pasta. It can also be eaten as a table light cheese.
Fresh Ricotta Anthotiros from Chania. This is a product which includes all the hidden aromas of Cretan earth, ideal for accompanying breakfast, pies and many pastries as well. It is undoubtedly a top choice.
Souroti Mizithra is a creamy, first line cheese. It is ideal for pies, appetizers, salads, soups and pastries.
It is produced by sheep’s and goat’s milk of the same day and it is let to mature for 3 months. Basically, it is a typical Cretan gruyere, but the smoking gives the touch of an artisanal luxurious product.
A creamy cheese made by a mixture of sheep’s and goat’s fresh pasteurized milk. It accompanies salads, the famous cretan dakos salad, the kalitsounia and every bite of our appetizers.
A table cheese with unique aromas. It comes from pasteurized sheep’s and goat’s milk. In some cases cow milk may be added as well. It matures for at least 4 months.
A creamy cheese made by sheep’s and goat’s fresh pasteurized milk, ideal for appetizers, cheese pies and as a trimming in green salads.
Our company relied on the knowledge, experience and passion of its founder in order to offer to the Greek, European and International Market Products of Origin, Fine Quality and Taste. It was developed with the support of producers, customers and the collective effort of employees.
Eurofood Quality SA has two dairies, in Kastoria and in Crete, where products derived from 100% fresh pasteurized Greek sheep and goat milk are produced. Our main concern is the use of the long experience of the traditional cheesemakers of the area. The specialization of production in each of our dairies depends on the flora of the area. Therefore, in Kastoria we specialize in the production of feta, kefalotyri and kefalograviera, while graviera and “fresh” cheeses are the exclusive activity of the cheese factory in Crete.
Argos, Orestiko, Phone: 2467041444
Ebrosneros of Apokoronou, Chania. Phone: 2825051485
Pontus Extension (KTEO Area), 1048, PC 57009. Kalochori, Thessaloniki. Tel: 2310536930
Commercial director: Stamatelos Kostas
He is the creator, President and CEO of the Commercial Company Eurofood Quality SA, Vice President of the Hellenic-Turkish Chamber of Commerce (ETEE) and member of the Political Committee of New Democracy, former Commander of OGA (2013-2015) and former Member of Parliament for Lefkada (2004 –2007).
He was born in the village of Tsoukalades in Lefkada with his parents Nikolaos and Anneta. He finished Primary, High School and Lyceum in Lefkada. He is a Graduate of the Maraslio Pedagogical Academy with a degree of Excellent as well as a Graduate of Economics, Political and Legal Sciences of the University of Athens. He obtained a Diploma in Economics from the University of Lancaster, England and was awarded a Doctorate in Economics from the University of Athens with an Excellent Degree.
He taught at the Athens College for a decade (1963-1973) and at the Sevenoaks College as a Professor of Economics (1973-1974). From 1968 to 1995 and from 1995 – 2005 he was Assistant Professor and Lecturer respectively at the School of Economics of the University of Athens.
He was a Financial Advisor to several companies in the Agricultural, Craft and Industrial Sector and was a member of the Program Drafting Committee of N.D. for the Agricultural Sector (1989-1993), Author and responsible for the implementation of the first LEADER Program in Greece, Secretary of Agriculture of N.D. (in the periods 1989-1992, 2005-2009 and 2013), President of the Adenauer Foundation in Greece (Konrad-Adenauer-Stiftung e.V. 1985 – 1988)
Representative of Greece in the International F.A.O. and O.O.S.A. for Agriculture, Economic Development and Assistance in Asia and Africa (1976-1980), Adviser to the Ministries of National Economy, Agriculture and Trade on European Union Affairs (1976-1981), Director of Economic Policy and International Relations at the Ministry of Agriculture ( 1977–1981), Head of Negotiations for the Accession of the country to the European Union, for issues of Agriculture, Trade, Regional Development and agro-monetary policy (1975-1980), Member of the Board. of E.R.T. (1990), President of the European Commission for Regional Development of the European Center for Public Enterprises and Organizations of the European Union (1991-1994), President of the Hellenic Research Center for Public Enterprises and Organizations (1992-1994), Secretary General of the Ministry of National Of Economy for DEKO (1989), President of the Dairy Company DODONI SA and the Development Company of Epirus SA (1991-1993), Deputy Governor of the Agricultural Bank of Greece (1991-1993), President of OPEKEPE (Payments and Control of Community Guidance and Guarantee Aid) (2009), Leader of the Official Opposition of the Municipality of Lefkada (2010-2013), Antipro. Ε.Δ.Α.Κ. Of Insurance Organizations and Vice President of EDEK Stock Exchange. Member of the Board. in many Chambers of Commerce and Industry as well as a member of the Board. in several Social Institutions
He also has a rich literary work. He is the author of many articles and books on financial content and more. His scientific books, articles and Studies in Greek and English refer to: inflation, rural and regional development, the functioning of the Community Market, the common agricultural policy, the European Monetary Union and international trade and marketing and more.
He is a member of the Hellenic Society of Economic Sciences, Vice President of the Association for Hellenism and Orthodoxy, Vice President of the Hellenic-Turkish Chamber of Commerce as well as a member of many Associations of Friends of Music and Culture.
All of this and more, can be found in the official biography of Mr. Xenophon Verginis, “Beyond the horizon”, by Ioustini Frangouli – Argyris, which must be in every collection:
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