Arseniko (Greek for: male) was the first cheese produced in Naxos Island, therefore the name. It is a hard, yellow cheese, made from a combination of pasteurized fresh local cow, sheep and goat milk which is heated and thickens with natural vegetable rennet. It contains no preservatives, additives or involves any chemical processing.
• Ingredients: 80-90% pasteurized cow’s milk and 10-20% pasteurized goat’s & sheep's milk
• Ageing: Minimum 2 months
• Origin: Naxos Island
• Net content: 250g, 500g, 1kg
• Packaging: vacuum pouch (cut and vacuum packed by M&G)
• Fat: 40%
It has a pleasant salty and piquant taste and rich aroma; also good for grating.
Perfectly paired with white wine:
Treis, treis parades
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.