One of the most famous international products of the island is the Graviera (gruyère) of Naxos. It is a product of Protected Designation of Origin (PDO). It is produced in the creamerσ of the island with pasteurized cow’s milk and sometimes with the addition of a small amount of sheep’s milk. Gruyere is a yellow […]
The xinomyzithra is made from cold goat’s milk, to which is added rennet. It has a strong and distinct flavor and is ideal for salads. Xynotyro is actually xinomyzithra, which has been dried for several weeks on wooden boards. It is tougher and it can be eaten fresh or grated in pasta.
Kefalotyri( arseniko) is a yellow hard cheese and reminds of the taste of ripe cottage cheese. This cheese is made from sheep’s, goat’s and cow’s milk and has a strong taste. There are few who maintain the “arseniko” in olive oil.
We recommend an easy recipe for pie, with main ingredients, Naxian cheeses and weeds. Ingredients: Mixed wild weeds (about 1kg) 2 eggs 1 tablespoon of salt 1 tablespoon of pepper 500 g white cheese of Naxos 200 g Graviera of Naxos A little dill 2-3 fresh onions finely chopped Puff pastry leaves for salty recipes […]
The Naxos anthotyro (cottahe cheese) is actually a sweet myzhythra that has been stored, aged and dried for a long time. It is slightly salted, has a strong taste and with a small amount of fat.
