Nikola Pittaras creamery and livestock unit are located in a semi-mountainous area 1 km from the Melanes of Naxos, surrounded by dry stones that border small family olive groves and orchards. Characteristic of the area are the strongly relief, hilly landscape, the stony ground and the Mediterranean climate: mild winters and cool summers, and the Aegean breeze that provides rich ventilation for the cowshed. The breeding of animals and the production of milk is done with respect to man and the environment.
The modern cheese factory with a total area of 400m2 is well equipped: reception area and pasteurization of milk, cheese making in stainless steel tanks, curing area, quality control and packaging. A short distance away is the livestock unit where 220 Holstein dairy cows, 150 Sheep and Breeding Breeds and 100 Sheep for meat production live and grow under the Aegean sun. Corn and winter cereals are grown on the family estates, a large part of the forage needed by the unit. The most important benefit is not only the autonomy in food but the assurance of its quality: our own animals that are fed from food of our own cultivation to provide us with 100% of the milk for the production of our products.
The village of Melanes is one of the oldest settlements of Naxos. The name Melanes (Ancient Greek for Black) comes from a legend where two brothers were killed in the area, after a duel for the government of Naxos. Their sister ordered them to wear a Mela Chiton (black garment), hence the name. Melanes are known today mainly from the kouros that was discovered in the area yet, a long cheese tradition is also evident in the archeological findings. Nikola Pittaras’ livestock farm started in 1970 when his father, Emmanuel Pittaras, bought his first cow. With his love for this job and the help of his 3 sons at the moment the unit numbers 500 cattle and is the largest unit in the Aegean. Dairy production began in May 2008, initially using part of its unit’s milk production, and since April 2009 it has been using all the milk it produces. Today the production amounts to over 3,000 tons of milk per year, at least 250 tons of cheese and 100 tons of meat.
CERTIFIED WITH AUTHENTIC TASTE OF GREECE 2021 & 2022 GOLD AWARD
ΒΡΑΒΕΙΟ ΑΥΘΕΝΤΙΚΗΣ ΕΛΛΗΝΙΚΗΣ ΓΕΥΣΗΣ® AUTHENTIC TASTE OF GREECE - GOLD AWARD 2021 & 2022 ΓΙΑ ΤΗΝ ΕΤΑΙΡΙΑ “ΤΥΡΟΚΟΜΕΙΟ ΠΙΤΤΑΡΑ” ” NIKOLA PITTARAS CREAMERY & LIVESTOCK” IS AWARDED THE “AUTHENTIC TASTE OF GREECE - GOLD AWARD 2021 & 2022” BY GREEK TASTE BEYOND BORDERS® GTBB ORGANIZATION
Ο οργανισμός του Greek Taste Beyond Borders® GTBB πιστοποίησε-βράβευσε την εταιρία ΤΥΡΟΚΟΜΕΙΟ ΠΙΤΤΑΡΑ στη Νάξο, για την εξαιρετική ποιότητα των προϊόντων της και την συμβολή της στην διατήρηση της αυθεντικής ελληνικής γεύσης, της παράδοσης και των τοπικών παραδοσιακών γεύσεων.
Η διαδικασία πιστοποίησης-βράβευσης που εκδίδεται με αριθμό πρωτοκόλλου αρχειοθέτησης φακέλου του οργανισμού GTBB βασίστηκε στο GTBB prototype που ενσωματώνει σύγχρονη μέθοδο αξιολόγησης πολλών παραγόντων με την εποπτεία της ειδικής επιτροπής των taste experts του GTBB. Το σήμα του Authentic Taste of Greece Gold Award αποτελεί ένα ισχυρό διαπιστευτήριο ποιότητας με χρήση σαν στάμπα πάνω στα Ελληνικά προϊόντα με σκοπό την ανάδειξη τους στα ράφια της παγκόσμιας αγοράς.
The organization of Greek Taste Beyond Borders® GTBB certified-awarded the company NIKOLA PITTARAS CREAMERY & LIVESTOCK in Naxos island with the quality mark AUTHENTIC TASTE OF GREECE – GOLD AWARD 2021 & 2022 for its exceptional quality products and its contribution to the preservation of authentic Greek taste, Greek tradition and sustainable local flavors.
GTBB organization is dominating in the promotion of Greek taste & gastronomy throughout the world, utilizing modern branding methods and the most effective business networking platform for Greece and its global representation. The prestigious awards mentioned as “top honors” by GTBB have a significant role and are presented exclusively to premium Greek brands for their excellent quality standards and conformity to core values.
The process of the certification was implemented under the GTBB Prototype which adopts a protocol number policy and a modernized evaluation method, associated to high value standards of quality and taste.