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Graviera Naxou

A hard cheese produced traditionally from cows' milk or from a mixture of cows' milk and sheep's or goats' milk with either of the latter not exceeding 20% of the milk net weight.
Produced in the island of Naxos in the Cyclades prefecture.
The cheese has been produced on Naxas since the last century at least. It enjoys a good reputation and is esteemed for its special characteristics. It is made using traditional technology and ripened in installations within the defined geographical area.
The milk is coagulated at 36-37°C for 30-40 minutes. The cheese curd is then divided into pieces and reheated up to 50°C over about 30 minutes. The cheese is cooked and stirred at a constant temperature of 50°C for 60 minutes. When this is completed it is put into moulds lined with cheesecloth and placed in a press for 3-4 hours. It is then salted in brine at a temperature of 14-15°C and density of 20Be for 2-5 days. After this the cheeses are dried and left to ripen in rooms kept at a temperature of 15°C for 70-80 days.

Name of Group of Producers:

Ktinotrofiki Partners Ltd

Stadiou, 33
105 59 Athens

Inspection Body:

The Directorate of Agriculture of the Cyclades prefecture.

Ermoupolis

 
Date of Registration: 21.06.96

 

Greece