In this episode of Industry Ignited, Dr. Leeanne Aguilar sits down with Thomas Moschos, CEO, agronomist, and dairy production expert at Moschos Farm in Greece, to explore how a multigenerational farm is preserving the authenticity of true Greek dairy while scaling sustainably. Thomas shares the pivotal moment that drove him to bring cheese and yogurt production in-house, how agronomy choices like organic soil health, silage timing, and feed chemistry directly shape milk quality, and why real strained Greek yogurt has nothing to do with the “Greek-style” products found in most supermarkets. From navigating Greece’s financial crisis to winning European Organic Producer of the Year, Thomas reveals what resilience looks like in modern agriculture.