Graviera Naxou

Important Facts
Country of Origin Greece
Specific Origin Naxos
Milk Type Predominantly cow's milk, sheep’s or goat’s milk (up to 20%)
Milk Treatment Raw
Rind Smear rind
Texture Elastic
Flavor Notes Produced traditionally, small-scale, without starter, renneted at 91–97°F, aged at least 3 months
Colors Yellowish
Forms Cylindrical
Age 3 months
Rennet Type Traditional lamb's stomach

Graviera Naxou Cheeses on AnyCheese

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