TEMPI cheese making facility is situated 2 km between Makrichori and Parapotamos, occupying an area of 12,000 m2.
The production capability of the facility is 5000lt/hour in cheese production as well as other milk products.
The raw material is transported daily by privately owned trucks.
The cheese is prepared with the most modern and functional technological specifications.
Hygiene and control rules are followed throughout the production process, using consistent quality and meticulous materials.
The bottling of the milk is done automatically, with precision and daily disinfection of the machines.
The final products are distributed daily by specialized sellers with privately owned refrigerators.