EPIROS Original "FETa way"

Quality Assurance

At EPIRUS SA, ensuring the top quality of our products has always been our most fundamental value. We apply state-of-the art technology along with the strictest specifications during the quality control process – from production to packaging. Our commitment to quality is absolutely evident in our Quality Assurance Policy, whose objective is the constant improvement of all the company’s procedures. Quality Assurance for all EPIROS products is achieved in a stage-by-stage implementation at every single production phase, as prescribed by the Total Quality Management System for Continuous Improvement.        For us, quality, more than anything, means customer satisfaction and safety for our products.

Collection-Transport of Milk

Fresh milk of the highest quality and the strictest standards of milk hygiene are two very significant parameters in the production of high-quality cheese; this is achieved through the proper preservation of the milk after it has been milked.

In order to secure the quality of its raw material, EPIRUS provides its producers with special cooling tanks that preserve the milk at low temperatures. Within a few hours, the milk is then collected by special isothermal trucks, wholly owned by EPIRUS, in order to properly maintain the cold chain. EPIRUS S.A. is the only company in North-Western Greece to implement such a collection system.

Quality Control

A quality control laboratory is operated within the EPIRUS plant, performing chemical and microbiological tests. The lab is equipped with state-of-the-art analysis apparatus and quality control devices for the raw material as well as the final products, at every stage of the production process. Strict checks are performed regularly throughout, from the time the milk is received at the plant until the production, maturing, packaging and storage of the final product have been completed. This ensures that the required specifications are being met at every stage. At EPIRUS we follow specifications and quality control checks over and above the standards set by the current legislation and food safety systems requirements, and this is the reason our Quality Control lab has been accredited as a Self-Controlled Laboratory by the Ministry of Rural Development and Food.

Milk Processing

At EPIRUS’ modern plant, after the milk is received it undergoes continuous and strict quality control tests. A high-tech automated system used for the reception, pasteurization and standardization of the milk, ensures that the products are up to the strictest hygiene levels and have all the typical characteristics of EPIROS cheeses.

Production

At EPIRUS, production is achieved with ultramodern machinery that fulfills all the safety and health requirements for our products.

Pasteurized milk is transferred to our state-of-the-art automated production line, operated via computers. This ultramodern production line has been designed to simulate the traditional cheese-making process for feta. Thus, rennet and culture are added to the milk in exactly the same way it was done, for decades, by the traditional cheesemakers in the region. This is followed by curdling and cutting the curd into small pieces to facilitate the elimination of whey. The curd is then transferred, via an automated constant flow system, to special molds, depending on the desired shape of the cheese.

The whey is collected and preserved in an isothermal tank. EPIROS whey cheeses (Anthotiro (soft whey cheese) and Zemytha) are produced by the ultramodern condensation and processing unit. A closed processing and product flow circuit ensures the hygiene of the final product.

Temperature and humidity conditions in all the production facilities are controlled, while an EU13 system filters the incoming air and secures totally hygienic conditions.

The Maturing Process

Soft brine cheeses (feta, goat cheese and light white cheese) as well as hard cheeses (kefalotiri, kefalograviera) require maturing after production. They are transferred and placed in the maturing area where, under strictly controlled temperature and humidity conditions, they mature and develop their special aromas and flavors. This is a very important stage for our cheeses; only when they have acquired the desired characteristics, after countless quality controls and tastings under very specific parameters, they are ready for the next stage. After maturing, the cheeses are transferred to controlled temperature cooling chambers where they remain until they are brought to the end consumer.

Packaging

EPIRUS’ new ultramodern packing plant started operating in the final trimester of 2007, fulfilling all the required specifications for the hygiene and safety of the products it processes. For this reason, the unit is divided into grey and white zones. The packing facility has separate compartments by product type; personnel enter the facility through hygiene stations to disinfect their hands and shoes.

The compartment for the processing of white brine cheeses is equipped with automated cutting machines, vacuum packing lines and packing lines for plastic containers, which are automatically filled with brine and sealed with film, to ensure the hygiene of the end product.

The compartment for the processing of yellow cheeses is equipped with automated slicing machines and packing lines in a modified atmosphere.

The compartment for the processing of yellow hard and semi-hard cheeses is equipped with an automated grating machine and a packing machine for grated cheese in plastic sachets with a modified atmosphere. It also includes an automated cutting and vacuum packing line for cheese in strips.

All the final packages are checked daily at EPIRUS’ packing plant, while the packing lines include automated weighing and rejection systems as well as metal detectors. This not only ensures the hygiene and safety of our products, but also the quality of the ready packaged products.

Finally, the temperature and humidity conditions in all compartments are controlled thoroughly, while an EU13 filtered air repletion system keeps the pressure inside the compartments at a high level, creating an aseptic environment.