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Babounis Marathiotiko
Marathiotiko, (Greek for fennel), is only made in the summer months and ready to eat in autumn after a slow maturation. It is named after the fragrant mountain pastures in the Maratha region of the island of Naxos, where the animals are taken to wild graze during the summer. This hard cheese is predominantly from goat's milk, giving it a slightly nutty flavour. The Babounis family have been keeping herds of sheep and goats for generations, but have only recently started selling their dairy products. 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.
As low as
£4.90
Net content: 110g-1.8kg
Packaging: Wax paper (cut and packed by M&G)
Ingredients: Pasteurised Sheep's & Goat's Milk (Rennet)
Allergens: Milk
Packaging: Wax paper (cut and packed by M&G)
Ingredients: Pasteurised Sheep's & Goat's Milk (Rennet)
Allergens: Milk
An exceptional and unusual partner for brussel sprouts or potato dauphinoise.
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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