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What’s in Store with Marissa Papakonstantinou : Krinos Canada’s Feta Cheese Plant in Edmonton, Alberta.

Hey everyone, it’s Paralympic medalist sprinter and Canadian record holder Marissa Papaconstantinou! I’m proud to continue exploring my Greek heritage in partnership with Krinos Canada by visiting some amazing spots around the country spreading #FetaCulture.

Since making my national team debut at age 15, a lot has changed in terms of how I fuel my body to train and compete. As you might imagine, there was lot more cheat days in the early days as a teenage high schooler!

My diet is essential to helping me find those extra tenths or even hundredths of seconds on the track that is always the difference between a podium spot and last place. Accordingly, I’m conscious of making not only healthy choices, but considering things like where my food actually comes from and how that could be even more beneficial than simply picking a salad over a pizza.

While visiting one of my national team teammates in Edmonton, Alberta, I took some time to head out to nearby Camrose where Krinos Canada’s Cheese Plant is. Feta cheese is an easy creamy and salty kick to a variety of my go-to weekly meal preps. Generational cheesemaker Manolis Georgantelis heads up the facility and showed me what it takes to make the best feta is Canada.

The first thing that struck me was how family-oriented the production was, from Manolis’ daughter running around his office to Amanda, the pasteurizer operator, whose sons also work here. Their love and passion for each other and what they do is an integral part of the business. “It makes it easy to communicate, develop new products, and continuously improve our current recipes.” mentioned Manolis.

Speaking of recipes, the one they use here for feta brings together the best of Greece and Canada. “We are using a recipe that I brought with me from Greece with all the traditional ageing and production techniques.” Manolis said. “Our milk is from farmers nearby here in Alberta. It comes very fresh, and we pasteurize the milk as soon as possible so we have the best quality.” With his educational background in food technology and growing up working the production lines of his grandparent’s cheese factory in his native Greece, Manolis is well equipped to run the show here.

At any given time, there is over 300 pallets of cheese flowing from the production floor to a supermarket near you. Not only do they make feta’s like cow’s milk and goat milk varieties, but also saganaki (which is amazing grilled) and mizithra (great grated over pastas).

It was amazing to finally see how something I eat on an almost daily basis is made and to know that it comes from such humble roots. That’s all from me for now! Make to stay tuned for my next visit on the Krinos Canada Kitchen Blog.

 

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Elevate Your Holiday Charcuterie Board with Olives: Olives take Centre Stage!

The holiday season is the perfect time to gather loved ones, share stories, and indulge in flavours that delight and inspire. For us, olives aren’t just olives—they’re an invitation to elevate your festive spreads with layers of taste, texture, and tradition. This year, make a statement with a beautifully curated olives board that will transform your holiday charcuterie boards into something truly special!

 

Krinos Stuffed Cocktail Olives: A Classic Holiday Touch

Start with Krinos Stuffed Cocktail Olives – each olive is plump, firm, and generously filled with classic ingredients like pimento or garlic. Their briny, mildly tangy taste pairs perfectly with sharp cheeses or a crisp white wine. The stuffing adds a delightful surprise, offering bursts of flavour that complement the olive’s smooth texture.

Krinos Spicy Meze Olives: Spice Up the Celebration

For those who love a touch of heat, Krinos Spicy Meze Olives are a must. These olives are infused with a bold, spicy marinade that awakens the palate with every bite. Their slightly smoky and peppery kick makes them an exciting contrast to milder elements on your board. Pair them with a creamy hummus or mild goat cheese to balance their heat.

Krinos Kalamata Olives: Mediterranean Elegance

No olive board is complete without the richness and earthiness of Krinos Kalamata Olives. Sourced from only the finest olive groves in Greece, they are known for their slightly tangy flavour that carries notes of wine and vinegar, with a meaty texture. Kalamata olives shine when paired with crusty bread, marinated artichokes, or a drizzle of extra virgin olive oil.

Krinos Mt. Athos Olives: A Unique Gourmet Experience

Krinos Mt. Athos Olives offer a distinct and luxurious taste. These hand-picked, unusually large, fresh, crisp, and fruity-tasting olives are cultivated in the famous Halkidiki region. Pair them with aged cheese and red wine to enhance their gourmet appeal.

Bring It All Together

To assemble your board, start with a selection of Krinos olives as the focal point. Surround them with an array of complementary items like artisanal cheeses, cured meats, roasted nuts, fresh fruit, and crusty bread. For a festive touch, garnish your platter with sprigs of rosemary or holly.

TIP: To elevate the flavour of unseasoned olives in brine, such as Kalamata or Mt. Athos, rinse them under cold water and dry thoroughly. Then, toss them with extra virgin olive oil, salt, and your choice of herbs or seasonings. Our favourite combination includes salt, dried oregano, and fresh garlic slices!

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What’s in Store with Marissa Papakonstantinou : Krinos Twister’s Production Facility

Hey everyone, it’s Paralympic medalist sprinter and Canadian record holder Marissa Papaconstantinou! I’m proud to continue exploring my Greek heritage in partnership with Krinos Canada by visiting some amazing spots around the country.

As someone whose always on the go, from training, to charitable events, to speaking engagements, it can be tough to squeeze in the time to fuel my body the right way. I often put a quick crumble of Krinos Feta over salads to add a Mediterranean boost to my day, but when I’m craving something a little more, Krinos Fillo Twisters are my go-to!

To learn how the golden, flaky goodness is made, I met up with Peter Gekas, who along with his brother Bill, own and operate the Krinos Fillo Twister  Production Facility. What is now a 26,000 square foot facility just off Toronto’s Highway 7 had humble beginnings, when Peter’s parents opened a small bakery on the Danforth in 1979.

At the time, the local market wasn’t familiar with Mediterranean flavours like bougatsa (custard) or spanakopita (spinach and feta cheese pies), so Peter’s parents started out by making and selling apple pies. As a way to introduce customers to the traditional Greek pastries, they gave them away as free samples to their apple pie customers. Customers quickly fell in love with both the new and traditional flavours and the business took off from there!

Even though they are feeding mouths across the country now, the recipes and techniques used in the facility will always be rooted in his mother’s homemade methods.

“When we opened our first bakery, we were able to share our family staple with not just other Greek people, not just other Mediterranean people, but with a diverse group of individuals and cultures in Canada.” said Peter. 

On the production line today were the vegetarian-friendly Spinach and Feta Cheese Snack Size Twisters…it smelled as good as you think in there! It was amazing to see the process starting out from a 100kg block of fillo dough, to thin sheets of fillo, ready to be hand-rolled and hand-packed to perfection.

Over the years, they’ve introduced new fillings to the mix like Blueberry Pomegranate and Sautéed Ground Beef, taking inspiration from Canadian food culture and adding their own twist to it.

That’s all from me for now! Make sure to stay tuned for my next visit on the Krinos Canada Kitchen Blog.

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Back to School Lunchbox Idea

Hands up if you silently (or not to silently) dread making school lunches? You’re not alone, and we’ve got you covered with a healthy, back-to-school lunch that kids will love: easy to make, tasty, and fit perfectly in a lunch box.

Introducing the 2oz Mini Twisters – they’re the same great taste and crunch from the original size, only in a perfectly proportioned 2oz size, and available in two flavours.

Krinos Mini twisters are super simple to prepare: defrost, bake and pack for lunch or snack. It’s a lunch box idea even your toddlers will love, because it’s hand held and doesn’t require any utensils to serve and enjoy.

Does your family participate in after-school activities and sports? These 2oz mini twisters also make an ideal snack on the way to dance class or hockey practice, and as a healthy alternative to an after-school snack while dinner is being prepared.

Keep an eye out in your grocery store freezer section for this brand-new back-to-school product – it’ll make your life that much easier.

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Krinos Cheese Maker Brings Innovation to Edmonton

When Manolis Georgantelis came to Canada from Greece less than 3 years ago, he was excited to combine the best of Greek cheesemaking with rich Canadian agriculture to create Canada’s finest feta cheese. Today, the Krinos plant in Alberta is the first Canadian organic feta cheese producer and has recently unveiled innovative retail feta packaging — Krinos Feta Multi-Packs: Two 100g individual servings of feta vacuum sealed without the use of brine. This new line of packs allows you to use one 100g serving and keep the other 100g sealed fresh.

Q : How did you get started in cheesemaking?

A: I studied food technology on the island of Kefalonia. My grandmother and grandfather were also cheesemakers and when I moved back to my hometown on the island Mytilene, I worked at one of the local cheese plants. There I was able to combine my scientific background with tradition. After 6 years of working on the production line, I became the plant manager.

Q: What is feta cheese? What makes it distinct from other cheeses?

A: Feta is a traditional Greek, soft, specialty cheese, cured in brine. Nowadays, we can make feta from cow’s, goat and sheep or any combination of these milks so as to cater to different consumer preferences. Cow’s milk feta for example, is lighter and not as buttery. Goat’s milk, is harder in texture, has a distinct flavour and a stronger aroma and interesting taste. Sheep milk has a smooth, sweet taste and velvety texture.

Aside from its delicious flavour, feta is considered a healthier cheese because it contains naturally occurring probiotics and in the soft cheese category, it is one of the lightest in fat content – for example, regular feta contains 22% fat compared to light cream cheese which contains 24% fat.

Q: How is Krinos feta different from other Canadian fetas?

A: To stay as close to the original recipe we went back to our Greek roots and sourced the best traditional recipes and combined that with top quality fresh Canadian cow’s and goat’s milk that is produced at a farm close by to our facility. Unlike other dairies that make many different types of cheeses – we are specialists in making feta cheese. It is our culture, our passion and we take pride in offering Canadian consumers the best feta cheese made right here in Canada.

Q: How do Greeks typically enjoy feta?

A: The word “feta” means “slice” in Greek and that is because the most popular use of feta in Greece is in the form of a slice on top of a Greek salad. Greeks will always have feta cheese on the dinner table and eat it with their meal as a sort of mini side dish. Feta is so versatile – it can be used in salads, bakes, pasta dishes, made into dips or spreads – it adds great flavour to so many types of foods.

Q: What does the future look like for Krinos feta cheese? What inspires you?

A: I’m inspired by all we do, all the changes and innovations we are coming up with. We started this plant with five people and today we have over 15 employees working in a fully automated, certified, modern facility. Last year, we received the gold medal for the best feta in Canada! Our new multi-packs are also a very exciting step towards the right direction. We plan to do even more in the future. I look forward to the future.