Son and grandson of a cheese maker from Perivoli Sperchiados, Dimitris Papakonstantinou knows what real milk and real barrel-aged feta means. The Inachos cheese company has been located right next to Sperchios since 1960. Inachos was the first cheese maker, according to our mythology, which Dimitris Papakonstantinou knows firsthand since he studied philology in Crete. But cheesemaking is a hobby, and so while he studies, in his spare time he watches the Cretan cheesemakers make the famous gruyere. After his studies, he returned to his father's business, which started operating when there was still no electricity in the area. He travels around Europe visiting cheese factories and returns full of ideas and new methods. But he is unconvinced about the feta. It is produced in the traditional way and matures in oak barrels which alone allow the cheese to mature properly and acquire its distinctive taste. At the same time, he imports 85 small cows, choosing their breed based on the old native breed and the quality, not the quantity, of milk they produce. It bottles the special "Rumeli" milk that was awarded a quality award by Gastronomos in 2009. Accepting the award, he formulated the following request: "In the past, in the villages, children who did not get the letters were left in the production, let us all make sure today, Mr. Minister, that those who get the letters stay in the production." In addition to feta cheese and award-winning cow's milk, the Inachos company produces a wide range of white cheeses such as mizithra, anthotyro, galotiri, tsalafouti (the local katiki), thick goat's sour milk, yogurt with skin. Particularly noteworthy is the line of cheeses and dairy products with the distinctive name "Erifi" which is based on goat's milk exclusively from tribes native to central Greece. The company's yellow cheeses include graviera, kefalotyri and smoked Muzdrovo (old name of Perivoli Sperchiados).