Home Dairy Cheese Babounis PDO Arseniko

Babounis PDO Arseniko

The Babounis family have been keeping herds of sheep and goats and making cheese for generations, but have only recently started selling it. This is a true farmhouse cheese - made on site from animals that have been lovingly hand-reared there, near the hill-lined beach of Agiasos. The herds are encouraged to graze across the highlands and lowlands, to enjoy a wide variety of seasonal flora and fauna that produces this fragrant cheese that’s packed with potent natural micro bacterias. And where better to produce it? Naxos was the island home of Dionysus, the Greek god of wine and fine dining. Eating this traditional salty-sweet hard crumbly cheese is almost a national pastime on Naxos, where it is served plain by locals, with wine or Raki.
As low as £8.25
Net content: 200g-3.4kg

Packaging: Wax paper (cut and packed by M&G)

Ingredients: Unpasteurised Sheep's & Goat's Milk (Rennet)

Allergens: Milk

Typical ValuesPer 100g
of which Saturates21.7g
of which Sugars0.1g
Traditionally served plain with with wine, it also works extremely well over pasta and slow cooked vegetables.

Babounis, Naxos, Aegean Islands

The Babounis family have kept their own herd of sheep and goats for cheesemaking on the island of Naxos for over 70 years. The animals roam freely and eat the rich native vegetation that grows in the Filoti area; they graze in the mountaintops and down by the coast, where they drink sea water. These are just some of the details that make Babounis cheese stand out. It is a rarity these days to find a real farmhouse cheese, one that is produced entirely on a single farm from their own milk, let alone a farm near the beach at Agiasos. The Babounis’ recipes have been handed down for generations and include the Naxos PDO Arseniko and dried Anthotyro cheese.

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