In 1962 Christos Chassiotis, who had successfully been running a cheese trading business in the centre of Athens, on 37 Aischilou Street, become involved with production. There, after he bought a butter churn with a capacity of 100kg, he started producing butter. He remained in these premises until 1969, when he bought an 880 square meter building on 28 Agiou Georgiou Street, in Maroussi. In 1970 he travelled to Germany, from where he transferred know-how and equipment for his plant. Up to 2004, having accumulated experience over time, he continued producing high quality butter. The business today owns a wide range of equipment, from a Swiss Egli pilot-scale butter churn, with a capacity of 10 kg of cream, to an Italian Laghi, with a capacity of 1400 kg of cream.
In the beginning of 2010 the personal company was converted into a general partnership, with Fedon and Veatriki Chassiotou as partners.
The company’s philosophy focuses on the production and packaging of pure products, with a consistent quality and flavour, at competitive prices.
The main activities of KISSAVOS are the production of butter and cream cheese.
Its products are mainly distributed to companies trading in raw materials for bakeries, pastry shops and foodstuffs, as well as dough product workshops and plants.
A core belief of the company is that its success is based on the harmonious combination of three main factors:
The dairy plant