Marathiotiko (Greek for: fennel) is only made in the Summer months and released after 3-4 months of ageing. Named after the mountain pastures in the Maratha region of Naxos, where the animals are taken in Winter to graze, this hard cheese is made predominantly with goat's milk. With a full, fine and slightly nutty flavour, it works well as part of a Mezze or Ploughman's lunch.
• Ingredients: pasteurised sheep's & goat’s milk
• Ageing: Minimum 3 months
• Origin: Naxos Island
• Packaging: wax paper (cut and packed by M&G)
The Producer: Babounis Family, Island of Naxos
The Babounis family have been keeping their own herd of sheep and goats and making cheese for generations, but have only recently started selling it. A real farmhouse cheese - where the same producer raises the animals, milks them and produces the cheese on the farm - is rare in Greece, but it is the way to produce the best quality cheese. The Babounis family focus their attention on grazing their herd across the highlands and lowlands of Naxos, depending on the season, to produce the finest possible milk. The cheesemaking then follows the family recipe that has been handed down the generations and takes place on the farm, near the beach at Agiasos.