Emmanuel Koufopoulos established his dairy on Naxos in 1990. Since then, Koufopoulos has developed a range of cheeeses made exclusively in Naxos, using island traditions and family experience. The highest quality cow's milk is used for all the products, collected from the more than 100 cows at Emmanuel’s farmhouse, which were carefully selected for him by the 200 cattle breeders of the mountainous regions of Naxos. Koufopoulos is famous for its graviera of various ages, as well as more experimental cheeses which have been awarded multiple prizes.