Mastelo® was first produced in 1994 and it’s a trademark for cheeses produced on the island of Chios exclusively by Konstantinos Toumazos, made of high quality, raw materials.
Cow cheese Mastelo® is a versatile cheese with multiple possibilities for use in the kitchen: It has a high melting point that makes it suitable to grill and it’s an excellent material for “saganaki” (fried cheese meze).
Goat cheese Mastelo® is a white Greek cheese with soft salted taste. It is made from full fat goat milk. It can replace mozzarella on pizzas and pies or you can use it as stuffing for meats and vegetables whichever the use it’s always delicious!
The word mastelo literally means the wooden bucket used for the milk collection and its origin is Venetian.
You can find Mastelo® products in the local market of Chios, in Athens and in Thessaloniki as well as in many Aegean islands and Greek cities, U.K, Sweden, Switzerland, Germany, Prague, Cyprus and N.Y


Goat Cheese Mastelo®

The Goat Cheese Mastelo® accompanies dinner as table cheese and it is an excellent ingredient for novel recipes.

Anthotiro Cheese Mastelo®

It is a traditional fresh, white whey Greek cheese, similar to ricotta in texture, with a rather sweet taste, while it keeps the aroma of baked milk.

Hard Cheese Mastelo®

The hard cheese Mastelo® is produced from full fat pasteurized cow milk. It is a hard, spicy and salty Greek cheese.

Cow Cheese Mastelo®

There’s no better way to taste Chios than Mastelo® the rightful king of grilling cheese.


Teti’s Flakes | Savory bun with Mastelo cheese & peppers

Teti’s flakes | Grilled stuffed thrapsala with Mastelo® cheese

Teti’s flakes | Bruschetta with cow cheese Mastelo & grapes

Teti’s flakes | Bruschetta with avocado, cow cheese Mastelo® & poached egg