Graviera Naxou 
Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.
Key Facts
| Country of Origin | Greece |
| Specific Origin | Naxos |
| Protection | PDO (1996) |
| Milk Type | Predominantly cow's milk, sheep’s or goat’s milk (up to 20%) |
| Milk Treatment | Pasteurized |
| Moisture Content | Up to 38% |
| Rind | Smear rind |
| Texture | Elastic |
| Aroma | Delicate, slightly sharp |
| Colors | Yellowish |
| Forms | Cylindrical |
| Age | 3 months |
| Rennet Type | Traditional lamb's stomach |
| Alternative Spellings | Gravièra de Naxos |
| Also Known As | Γραβιέρα Νάξου |
What is Graviera Naxou Cheese?
Graviera Naxou is made on Naxos, an island in the Cyclades. The word gravièra comes from the name of the Swiss town of Gruyères, and the cheese belongs to that family. It has carried a PDO since 1996.
Production uses pasteurized cow's milk with a share of sheep's milk that cannot go above 20 percent. That is what separates it from Graviera Kritis, which is made almost entirely from sheep's milk. Moisture reaches 38 percent at most, and 100 grams give more than 400 calories.
It is sold as a wheel with a thin rind, and the paste is pierced with small holes. The category is yellow hard cheese. The aroma is delicate with a slight bite to it.
People eat it plain, and it also goes into many Greek recipes.
How Does Graviera Naxou Cheese Compare?
The most relevant cheeses to compare Graviera Naxou against.
