Fondaci Πηγή is active on the field of cheese making for many years. It's about a genuine Metsovian traditional business, whose roots come around 1950. In the decade where the grandfather of the family started his occupation at stock farming, inheriting it to his son, which later on came to the field of cheese making and retail trades creating the first store "ΠΗΓΗ" back at 1987. This commercial legacy passed on the hand of the third generation the last years. Continuing with the same enthusiasm and preserving the rich knowledge of our ancestors, we insist on handmade production and in research of old traditional recipes. Our products are considered of high quality, because they're produced from small cheese making units - artisan traditional products whose purpose is to revive old handmade recipes.

The milk from our cheese making units is originated from free range animals, where insecticide or any other form of substances is used. The use of those traditional methods in combination with the care and enthusiasm of the producer have as result incomparable products with better flavor and quality of the conventional ones.

Our cheese are produced in limited quantities due to our limited milk of our location. There is potential for bigger production but we don't follow them cause that would cost us in quality terms of our production.

On "Tositsa's Institute" cheese making unit, traditional special types of cheese are produced, ones where you can't find nowhere else in any other place of Greece, and with leading product the infamous "Metsovone lox", also Metsovella, Gruyere(type Grungier), Metsovisio (type French Sevres) and ending Parmesan the "Queen" of cheese.

On the "Insitute's" standards, more traditional cheese making units have been manufactured on the wide range of Metsovo which produce cheese of high quality like Vlaxotyri(Cottage cheese),Kefalotyri,Kefalograviera(Gruyere),Feta etc.

At Metsovo, our guests can take a taste our famous wines «Κατώγι». One of them, Red Katogi Averof was served on the official meal which was made when Greece entered EU and was a subject of numerous conversations and praises. It's vinification, lagering and bottling are made on the standard traditional wine making unit which constitutes exclusive property of Euaggelou Averof - Tositsa family.