During the Ottoman occupation most cheese came from Northern Greece and the mountainous areas of islands. Thessaly, a traditional place of stockbreeding since 14th century, developed the cheese production and became the largest supplier of dairy products in Greece. At the end of 19th century, the ministers of the newly established Greek state perceived the economic significance of livestock breeding and invited Raymond Demetriades, a famous Greek cheese maker, to train young and new cheese makers. Demetriades also teached them how to make the graviera cheese. Later, two other cheese makers, Zygouris and Polychroniades, took up his teaching task.
