Graviera Naxou Cheese

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#239 of 375 cheese types

Graviera Naxou, from the island of Naxos, is another variety of Graviera cheese in Greece, known for its rich, buttery flavor and semi-hard texture. Made from cow's milk, or a mix of cow’s, sheep’s, and goat’s milk, it is aged for several months, developing a sweet and fruity profile that makes it excellent for cheese plates or as a table cheese.

What is Graviera Naxou Cheese?

Graviera Naxou is a hard cheese with a Protected Designation of Origin (PDO) status, made on the Greek island of Naxos. This cheese is primarily produced from raw cow's milk, with a small portion of sheep's or goat's milk added, not exceeding 20 percent. It dates back to the early 20th century and is traditionally crafted by local farmers who rely on the natural pastures for grazing their animals.

The production process includes curdling the milk with lamb's stomach rennet at temperatures between 91–97°F, then cutting the curd into rice-sized pieces and cooking it at higher temperatures. The curds are then pressed into molds and salted extensively over several days. Graviera Naxou matures for at least three months, developing a smear rind and a yellowish color with an elastic texture and cylindrical shape.

Graviera Naxou is versatile in its use, ideal for enjoying raw or in cooked dishes like saganaki. It complements summer fruits such as grapes, figs, and melon, offering a sweet taste and rich aroma that showcase its unique regional characteristics.

Key Facts About Graviera Naxou Cheese

Country of Origin Greece
Specific Origin Naxos
Certification PDO (1996)
Milk Type Predominantly cow's milk, sheep’s or goat’s milk (up to 20%)
Milk Treatment Raw
Rind Smear rind
Texture Elastic
Colors Yellowish
Forms Cylindrical
Age 3 months
Rennet Type Traditional lamb's stomach