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The Region of Thessaly is one of the most important regions in Greece in the production of cheese products. There are fifty-three cheese factories in the region and they primarily produce feta cheese, making up approximately 30% of the overall feta-cheese production nationwide. The purpose of this thesis was to list the cheese-making establishments in the Region of Thessaly and create their profile. The data was gathered through the filling out of a specially-designed questionnaire by twenty-three cheese factory owners. The participants were randomly selected and the method of personal interviews was chosen. The questionnaire consists of four sections. The first section includes questions on the owner's demographic and social data. The second section includes questions on the area in which each enterprise is established, the third on the structure and operation of cheese-making enterprises in terms of production, standardisation and marketing of cheese products; and the fourth on the modernisation and future design of cheese factories. The statistical analysis of the data took place through the codification of the questionnaire and the entry of the data in speciallydesigned Microsoft Excel spreadsheets. The largest number of cheese factories forming part of the study were over 40 years old on average, and were mainly established through self-funding, while their modernisation and expansion was implemented through the utilisation of development programmes and loans. Out of all the participants, 65.2% were in the age group of 30-50 years; 43.5% were tertiary-education graduates and another 43.5% were secondary-education graduates, of which 6% have graduated from cheese-making schools. The majority of cheese factories (78.3%) were acquired through succession, while only 21% of cheese factories were established by the owners themselves. Furthermore, out of the 23 owners, 14 (60.9%) were livestock farmers, and in fact 12 of them were nomadic livestock farmers. Depending on the size of the enterprise, they employ family members as well as permanent or seasonal staff. Out of all cheese factories, 52% operate during the sheep and goat milking season, 92% produce mainly feta and minimal quantities of kasseri (yellow cheese) and kefalotyri cheese, while they all use the whey to produce whey cheese products (manouri and mizithra cheese). v The main problems faced by cheesemakers in their collaboration with nomadic livestock farmers concern competition in milk prices by 15%, hygiene and quality by 10% and the high cost of collecting milk by 10%. As regards the products produced, they face practically no problems in the marketing of these products; they do however face significant problems in their dealings with banks and customers, and with the high competition between products at the points of sale. Lastly, almost all participants, namely 91%, are optimistic about the future of livestock farming, which they consider to be a highly attractive and promising sector for young people.