Naxos Graviera is a PDO hard yellow cheese made with a combination of pasteurised local cow, sheep and goat's milk, Kofopoulos is one of the best and most respected producers on the island. This is their best graviera, aged for at least 2 years, it develops a rich and complex flavour that is a highlight of any cheese board.
It is made using vegetarian rennet and so is suitable for vegetarians.
• Ingredients: 80-90% pasteurised cow’s milk and 10-20% pasteurized sheep and goat’s milk
• Ageing: Minimum 2 years
• Origin: Naxos Island
• Net content: 250g, 500g, 1kg
• Packaging: wrapped in wax paper
The Producer: Koufopoulos, Island of Naxos
Whatever their origins, Greek cheeses are among the finest in the world, and many varieties have been accorded protection under the European Union's Protected Denomination of Origin (PDO) provisions.
The Naxos Cheese Making Industry was established in 1990 by Emmanuel Koufopoulos in Saint Isidoros Galanadou - at the intersection of Melana and Potamia.
Emmanuel Koufopoulos created a special group of traditional cheese making and dairy products made in Naxos, using the island's tradition and the family experience in producing cattle breeding goods in combination with the help of modern technology.
Top-quality cow milk is used for all the products, collected from more than 100 cows existing at his farmhouse and the cow and goat's milk given to him by the approximately 200 selected cattle breeders existing in the mountainous regions of Naxos. The cheese dairy goods are produced in limited quantity.