Produced using the traditional method from Greek cream.

Our raw material (cream from cow's milk) is collected from Greek cheese dairies throughout the year.

After it is pasteurised and instantly cooled on a plate heat exchanger, it matures for 16 to 24 hours in the refrigerator (butterfat crystallisation process).

It is then placed in the butter churn, where the fat is gradually separated from the buttermilk after 30-40 minutes of fast stirring (conversion of the fat globule phase from oil in water to water in oil).

When our finished product has turned into a uniform, spreadable mass, without any humidity on its surface, it is packaged by the automated packaging machines.

It is yellow, it has a strong flavour and the aroma of cow's milk and its melting point is at 32-33 ℃.

The KISSAVOS butter is suitable for all for all bakery, pastry and cooking applications.