With 40 years of experience, we can answer how much enjoyment can be hidden in a cheese. Starting from Vassilitsa of Pindus and based in Nea Levki, Larissa, the company Vassilitsa - Georgios & Apostolos Nousias O.E. evolved from a family business into a modern dairy production unit that soon became established in the local community of Thessaly and beyond. A milestone in the company's history was the year 1967 with the export, for the first time, to the West German market of feta cheese with the brand name Vassilitsa, paving the way for similar businesses to follow. Continuous quantitative and qualitative controls at all stages of production ensure the high quality of the products. The arrival of the 21st century finds Vassilitsa - Georgios & Apostolos Nousias O.E. responding to new requirements, consolidating its position in Greece and continuously seeking new markets both in Europe and the rest of the world. PHILOSOPHY The philosophy of the small family cheese-making business that has evolved over the years into a hypermodern dairy industry is primarily the quality of the products satisfying the requirements of consumers. The continuous training of personnel in new technology requirements, the upgrading of machinery as well as the environmental sensitivity that governs the staff creates an ideal working environment and conditions for sustainable development. QUALITY The company produces Feta (PDO) and other products in the traditional way, according to national specifications and Greek and European legislation. The company Vassilitsa - Georgios Kai Apostolos Nousias O.E. produces dairy products at its production unit in Nea Levki, Larissa. The company produces Feta (PDO) and other products in the traditional way, according to national specifications and Greek and European legislation. To achieve the absolute satisfaction of its domestic and international customers, it relies on the long-term relationships it has created with local livestock farmers-suppliers of sheep and goat milk, the experience of its staff and the continuous application of cheese-making methods, which constitute the company's know-how. A modern laboratory has been created and equipped for chemical and microbiological controls that operates under the supervision of the Quality Management Manager. In order to comply with the above principles, the company's Management implements a Quality Management System according to the ELOT EN ISO 9001: 2008 standard and a Hygiene and Safety Management System (HACCP) of the produced products. Management and employees are committed to continuous and conscious effort for: Establishing goals for continuous improvement of the above systems and close monitoring through their regular reviews. The allocation of the necessary resources for the proper functioning and ensuring the suitability and effectiveness of the above systems. The daily implementation and monitoring of the Quality Management System and HACCP is the responsibility of the Quality Management Manager (QMM), who also has the authority to identify potential problems and devise corrective actions. The ultimate responsibility for understanding the Safety and Quality Policy by all personnel of the company and the correct implementation of the Quality Management System and HACCP belongs to the company's Management and any report or inability to resolve any problem or customer complaint will be reported to it.