New Cheese Plant in Edmonton

Krinos Canada is excited to introduce a new member of the family – Tiras Dairies – a cheese plant in Camrose near Edmonton, Alberta. Town Mayor Norman Mayer and Krinos President Alexander Georgiadis, along with 45 Krinos key employees and Canadian brokers, travelled to Alberta to officially cut the ribbon and open the new facility.

Since purchasing the plant, Krinos has introduced a completely new, state-of-the-art production line that produces a wide range of domestic feta cheeses using 100% fresh Canadian milk, all the while maintaining traditional Greek processes.

Plant Manager and Master Cheese Maker Emanuel Georgandelis, makes sure of it. The seasoned cheese maker was brought from Greece to oversee the production, ensuring Krinos’ feta cheese is created with all the authentic methods of traditional Greek making. And it’s paying off.

In 2018, Krinos’ “Traditional Greek Feta” won the Canadian Cheese Award for “Best Feta in Brine”. This cheese is produced at Tiras Dairies.

And there’s more to come. Keep an eye out for new, more convenient and consumer-friendly packaging to be rolled out in the next few weeks. Plus, even more expansions to keep up with growing production.


The Perfect Vegetarian Thanksgiving Dish

Vegetarians understand there’s more to Thanksgiving than turkey, and that’s why we’ve created the most outstanding, show-stopping Feta & Squash Pot Pies you’re sure to gobble up. Take five, Mr. Turkey.

This savory dish is so easy it’ll definitely be a hit as part of your thanksgiving menu, and you don’t even have to be a vegetarian to enjoy it; it makes the perfect accompaniment to a traditional thanksgiving meal but ensures no one is left out.

Envision a chicken-pot pie, only instead of chicken, you’ll be filling your individually-portioned vegetarian pot pies with butternut squash and aromatic ingredients.

And did we mention it’s pretty easy?

To start, mix diced butternut squash, onion, maple syrup, chopped pecans, olive oil and garlic in a small bowl. Spread the mixture onto a lined baking sheet and roast for about 20 minutes, stirring at least once. Remove from oven and stir in chopped sage (it’ll burn otherwise), feta, salt and pepper. If you’re hosting this Thanksgiving, do this step in advance. (Bonus: the maple syrup and chopped pecans with the roasted squash will leave a beautiful scent in your home!)

Meanwhile, in a small saucepan, make a roux by melting a knob of butter and whisking in a tablespoon of flour. Add some vegetable stock and stir for a few minutes until sauce thickens. Stir in some more chopped sage for more flavour.

Lightly spray 4 ramekins and fill each one with the squash and feta mixture and top with 1/4 cup of sauce. Here’s the time to get fancy: artfully fold (aka crumple) a fillo sheet. Lightly spray fillo and bake for 10-15 minutes until fillo is golden brown.

Because every guest will receive his or her own vegetarian pot pie, as a host, you can choose to treat this recipe as a beautiful appetizer to start your Thanksgiving meal or as a side dish to the entrée.

One thing’s for sure – the vegetarians in the bunch will be extra thankful this Thanksgiving.

For the full recipe and video, visit