Side Area Image

Quality and Tradition since 1948
KOLIOS S.A. Greek Dairy specialises in the production of excellent quality cheese products since 1948. As one of the most dynamic Greek food companies and one of the best equipped dairies in Europe, KOLIOS holds a leading position in Greek cheese production and in Feta P.D.O. exports.

+302341138739
info@kolios.gr

Anuga | 05 - 09.10.2019 | Cologne - Germany KOLIOS will participate once again in the world’s largest trade fair for food and beverages ANUGA 2019 in Cologne, Germany from 5 to 9 October. The visitors will have the opportunity to try from the wide variety of Authentic Greek dairy products. It will be a great pleasure to welcome you at our stand. Come & visit us at Hall 10.1 Stand E009.  

Easy, tasty and vegan. Let’s try it! Ingredients 2 slices of Vegan fasting KOLIOS 1 medium-size eggplant 1 zucchini 3 cherry tomatoes 1 bread Italian style salt olive oil Method Wash the eggplant and the zucchini and cut them into lengthwise slices, season with salt and let them rest for 15 min to make them less bitter. Then wash them again, lightly brush both sides of each eggplant and zucchini slice with olive oil and place them under a grill. Flip them when it's needed, grill for 5 min each side or until golden. Meanwhile, wash and halve the cherry tomatoes and place them under a grill until starting to soften. Then slice the bread in half, place a layer of grilled eggplant and zucchini, put slices of Vegan fasting KOLIOS on top of

Beetroot & Bean Salad with KOLIOS Feta cubes Ingredients 50g KOLIOS feta cubes 50g baby spinach 1 steamed beetroot 50g steamed green beans 5 cherry tomatoes 3 walnuts olive oil dressing Method Put baby spinach into a large salad bowl. Halve the cherry tomatoes. Meanwhile, put some water in a pan and bring them to the boil. Scrub the beetroots really well, then chop into wedges and place them in your steamer. When they're done, remove them from the steamer, place them in a colander and leave to cool. Do the same with the green beans. Then put them all steamed vegetables into the bowl. Add the KOLIOS Feta cubes, finely chop the walnuts and dress with olive oil. A unique salad is waiting to taste it!

Refreshing recipe with strained yogurt KOLIOS! Ingredients 600g KOLIOS Greek yogurt 3 tbs honey 1 tsp vanilla extract 1/4 cup mini chocolate chips 1/4 cup chopped nuts 1 1/2 cup chopped fresh fruits Preparation Line a baking dish with parchment paper. In a large bowl, mix the yogurt, honey, vanilla, chocolate chips & nuts. Transfer mixture to pan and spread out evenly using a silicon spatula. Top with fruits and press into yogurt mixture. Freeze for 3 or more hours. Remove from baking dish and allow to thaw for 5 minutes prior to slicing up the bark. Store leftovers in an airtight container in your freezer.

Let's try this cheesecake recipe. Absolutely delicious! For Base 2 boxes of type digestive biscuits 250g cow’s butter KOLIOS For Cream 300g cream cheese LABNEH KOLIOS 250g milk cream 100g powdered sugar Juice of 1 lemon Lemon zest Topping Strawberry jam or any other flavour you prefer Preparation In a small saucepan, melt the butter over low heat or melt it in the microwave. Blitz the biscuits in a food processor until finely ground, then stir into the butter. Press the crumbs evenly into the tin (24cm), then leave in the fridge for 20 minutes to firm up. For the Cream In a separate bowl, whisk the cream with powdered sugar, then fold into the cream cheese with lemon zest and its juice. Spoon a thick layer over the biscuit base. Let it sit in the fridge for

Baking Feta with olives. A delicious Greek mezé! Ingredients 400g KOLIOS Feta Cheese in brine 200g Kalamata Olives 200g Green Olives 12 Fresh Thyme Sprigs 2 Tablespoons Olive Oil Preparation Preheat your oven to 180°C degrees. Drain the feta cheese and cut into cubes. Similar size to the olives. Get a baking dish and add the drained green olives then the cubed feta cheese and the drained kalamata olives. Gently toss so everything is evenly distributed in the baking dish. Add 10 sprigs of fresh thyme and drizzle with 2 tablespoons of olive oil. Bake the feta and olives at 180°C for 25 minutes, then broil for 3-4 until nicely browned on top.

Delicious Raspberries & Pomegranate ice cream recipe! It’s too good to resist!Ingredients600g KOLIOS Authentic Greek Yogurt200g frozen raspberries4 tbsp honey250ml thickened cream (must be able to be whipped)1 pomegranateInstructionsLet the raspberries thaw and purée them with a blender. Strain the purée through a sieve to get rid of seeds.Add the KOLIOS Authentic Greek Yogurt to a mixing bowl and mix in with the honey and the raspberry purée.Whip the cream until it’s thick and add it to the mixture – stir in gently.Mix in 3/4 of the pomegranate seeds into the mixture, pour into your metallic tray, covered with cling film.Place in the freezer at least for 4 hours or overnight.Serve in bowls with a scattering for the rest of