Kyriazakou Cheese Factory LAVIOGAL SA in Sykea

The Cheese Factory Kyriazakos LAVIOGAL SA has its facilities in Sykea of ​​Laconia and is the largest in the prefecture of Laconia, as it has the capacity to process about 2.000.000 liters of goat's and sheep's milk and to produce around 500 tons of cheese.

The main production volume concerns, mainly, award-winning slice of Monemvasia PDO and goat cheese PDO. Even smaller quantities of dry and fresh mizithra are produced (for industrial use) but also yellow cheeses (kefalotyri, gruyere), and in a small series of premium, gruyere with oregano or bukovo.

From 2007 the company slowly entered the path of exports to countries such as Canada, Australia, America, but also to the European Union, and in 2021 exports approached a very significant percentage of 60% of production. The company's products are available in wooden or plastic barrels (60, 35 kg respectively), in metal or plastic containers and in vacuum packages.

We talked at a family reunion with both of them four Kyriazakos brothers engaged in business.

«It all started in 1955 when our grandfather Konstantinos G. Kyriazakos created a small cheese factory in the blessed area of ​​Laconia, in order to produce pure, traditional products. Following in his footsteps, his son George K. Kyriazakos (our father) continued the family business with a lot of work and dedication, managing to expand and modernize it. In 1986 LAVIOGAL SA is created where we participate 4 brothers Christos, Costas, Tasos and Panagiotis.

The comparative advantage of our cheeses is our land and Parnonas. The animals of the 150 breeders with whom we cooperate are mostly of Greek breed, are bred in the countryside and are not stable. So in the mild and sweet climate of the area they find to consume all the herbs and herbs of the local flora and their milk is much richer and tastier.

The building facilities exceed 1.500 sq.m. and with the privately owned car fleet we distribute our products in the market, while with our stainless steel milk collection tanks, we transport the milk daily from the ice buckets we have given to the cooperating breeders in our headquarters, where the necessary checks and then the cheese-making process begins».