Greece is a cheesemaking and cheese eating powerhouse. And without a doubt, Graviera is one of the most popular cheeses in the country. Read on to learn about one of the best, Graviera Naxou.
Where does Graviera Naxou come from?
Graviera Naxou is a pressed cooked cheese that find its roots on the picturesque Greek island of Naxos in the Cyclades. Local cheesemakers use pasteurised cow’s milk and a small percentage of either goat’s or sheep’s milk.
As a matter of fact, the PDO dictates that the total percentage of the last two milks cannot exceed 20%. Moreover, cheesemakers have to use milk that is exclusively produced on the island.
How is Graviera made?
During production, the maker coagulates the milks at 36-37°C and lasts for 30-40 minutes. Afterwards, they cut the curd into rice-sized grains and warm them up to 50°C for approximately 30 minutes. Finally, they pour the cooked curds into cloth-lined moulds and press them for up to four hours. Then, they brine the wheels for five days before maturation begins.
At 90 days, Graviera Naxou develops a beautiful cream-coloured natural rind and a dense yellow paste with small openings. Since the animals feed exclusively on local plants and herbs, the cheese has an incredibly complex flavour profile that celebrates the island’s terroir. You can expect a sweet, rich taste with notes of walnut and almond.
How to serve Graviera Naxou
As a result of its complexity, this gorgeous Greek pressed cooked cheese is a great table cheese. It can be sliced and served as an appetiser, fried and eaten as a snack, or grated over pasta.
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