Our history

Papouis Dairies was established in 1967 as a family run business by Mr. Costas Papouis in the village of Athienou, Cyprus, with 4 employees, using traditional methods of producing halloumi and anari cheese. Production was approx. 500-600kg per day which was distributed in the Cypriot market.

In 1980, the dairy had a workforce of 7. During this period, Mr. Costas’ son, Andreas, a university graduate in cheese making, joined the company, which later on expanded to include a further two products: Feta and kefalotyri. Production increased to 1,300kg per day and products continued to be sold in the local market.

In 2006, the family founded a limited company under the name “Papouis Dairies Ltd”. Located in Athienou Industrial Area with up to date and modern machinery, the new dairy was built in accordance with EU regulations, covering 6,000 square feet and employing 15 people.  This enabled the company to meet the standards of ISO and HACCP. 2,000kg per day were produced, in which 80% were sold in the Cypriot market and 20% were exports.

In 2012, Papouis Dairies was sold to the Pancyprian Organisation of Cattle Farmers Public Ltd (P.O.C.F Ltd). The new owners invested in extending the dairy, which now covers 17,000 square feet, is equipped with hi-tech machinery, as well as being staffed by trained personnel (approx. 80 employees). Following these improvements, the company now has the ability to produce 2,800 – 3,000 tonnes annually of halloumi, anari and ricotta.

Our factory exports to over 30 countries, mainly in Europe, U.S.A, Australia and the Middle East. The retail and HoReCa sector are supplied under our own brand label, our customers’ own label and the supermarkets private label. Our products can be found worldwide in the most reputable and well known chains of supermarkets.

The factory has the following certifications – ISO 22000:2005, BRC and IFS.