Graviera of Naxos

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Graviera of Naxos is traditional Greek cheese with Controlled Denomination of Origin (DOC). It is manufactured from cow's milk or mixtures of it with small quantities of ewe's or goat's milk in the island of Naxos. It is a hard cheese of propionic fermentation which is ripened for at least for 3 months.

It is considered to be a cheese of high quality with unique organoleptic properties and is consumed as table cheese.

Graviera Of Naxos must contain up to 38% moisture and fat in dry matter at least 40%.