In 1898, Athanasios Matis brings the craft of halva-making to Trikala from Aivali in Asia Minor and opens one of the first halva workshops in Greece, at the town center. The stone mill grinding sesame to produce tahini paste is powered by horses, while daily halva production amounts to just a few pounds.
He also learns the art of cheesemaking from local dairy farmers. In the beginning, milk is collected and fermented in the traditional way at the dairy farms of the area, and the cheese is transported to town in wooden crates, for storing and maturation. Gradually, production is moved to the Matis dairy plant in Trikala.
Through the years, the company always keeps up with the times. Production is transferred to modern, bigger facilities with brand new equipment. Quality management systems are established and new markets for the company's products emerge, both in Greece and abroad. With modern machinery and technology, production capacity increases and products are adapted to the needs of today's consumers, while always maintaining their authentic taste and traditional character.
Today Matis products are found on the shelves of grocery stores and supermarkets all over Greece, as well as exported to 15 other countries. The company always aims at producing and distributing even better quality and competitive products, constantly earning the consumers' trust.