From the ancient Cicones of the Homeric epics, with their delicious wine, and the primordial Thracians who, as a people, according to Herodotus, were among the most populous in the world; and from the Roman feast of the Thracian flavors, and the Byzantine cuisine of the delicious cheese combinations, until our own days, the land of Thrace is always inextricably linked with its offering through its livestock and cheese production. This is how the art of cheesemaking has passed from one generation to the next, combining the knowledge and the dedication to the “sancitiy” of the product with the modern approach and the passion of the younger generations.
The traditional cheesemaking process of the “chantila” cloth-drained cheese is now replaced by modern techniques; the passion for authentic cheese and dairy products is combined with today’s know-how, experience and modern technology; so, this is how Durali Dairy’s cheese products maintain their consistent excellent quality and unrivaled taste.

The new generation is now responsible for the production of the authentic Durali cheese, inspired by childhood memories and guided by the comprehensive and certified training in the its field.
The Durali Dairy was created and operates under the personal care of Tolga Durali, who has completed a multi-leveled training in the management and operation of the model cheese-making unit. Having finished his studies in Business Administration, his specialization in the field at the American Agricultural School of Thessaloniki and obtaining an ACTA certification from the Aristotle University of Thessaloniki, he now revives his childhood memory of his grandfather producing authentic cheese and dairy products, by following the modern standards and principles of Cheesemaking.