On the island of Samos, local cheese producers are striving to elevate their traditional product, known as ‘arnogalo,’ in a tourism-driven economy. Argyrios Vourliotis, who founded the cheese factory 25 years ago, highlights the challenges faced but also the rewarding outcomes. His daughter, Niki Vourlioti, a second-generation cheesemaker, emphasizes their commitment to using local milk, which supports local farmers. However, declining milk production poses a threat, as younger generations shift towards tourism careers. Despite these challenges, the factory continues to produce various cheeses, keeping the local dairy heritage alive.