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Cheese making has a long history in Greece. The first records of this ship are in Homer's "Odyssey", where the one-eyed Cyclops, Polyphemus, was the first to produce cheese. Today, there is a huge variety of traditional Greek cheeses with many different flavors. Especially in recent decades, many local producers have modernized their facilities and are producing high quality cheeses that are being promoted in the local and wider market.
Naxos is no exception, as it is a place with a rich agricultural and rural background. The production of the island is really impressive! If you are in Naxos, do not miss the opportunity to try the following:
This is the second most popular cheese in Greece after feta. In Naxos, the gruyere (the Swiss gruyere should not be confused) is made exclusively with cow's milk. It has a unique texture and intense taste reminiscent of parmesan. When rubbed over a pasta dish, it can take it to a whole new level!
A delicious cheese that makes a great addition to wine! For the production of male ("male"), goat's and sheep's milk is used. After going through the first stage of preparation, the condensed milk for cheese - or "manoura" as it is called - is salted and then covered with olive oil. After 9 months, the cheese matures and has a deep taste and characteristic aromas. Enjoy it as a table cheese or in pasta and salads!
Female cheese means "female cheese". It is a white cheese, slightly buttery in taste and with balanced salinity. You can enjoy it as an accompanying wine, but also for breakfast, in combination with jam.
This yellow cheese got its name from the homonymous village. It is made from fresh sheep and goat's milk, the proportions of which vary depending on the season. It has a delicious, fairly balanced taste, milder than gruyere.
This special cheese is the perfect complement to tsipouro and ouzo - the most traditional Greek spirits! Komos is a low-fat cheese that gets nicely crispy when fried. A definitely unforgettable delicacy!