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.