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Cheese from Greece, Cyclades, the island of Naxos
A hard cooked cheese from Naxos, made mostly from cow milk with up to a fifth sheep or goat milk. The curd is cooked at 50 °C for an hour, pressed in cloth-lined moulds, brined for two to five days and ripened at 15 °C for 70–80 days.
| Cow milk, or cow milk mixed with sheep or goat milk | Sheep or goat milk may not exceed 20 % of the milk net weight[naxou-sum][nikezic2024] |
| Rennet | [nikezic2024] |
| Salt, as brine; sea salt in the study dairy | [naxou-sum][nikezic2024] |
Total time across the recorded steps: 2.4 months – 2.8 months
What changes: Rennet sets the cow milk at 36–37 °C in 30–40 minutes
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A hard cooked cheese from Naxos, made mostly from cow milk with up to a fifth sheep or goat milk. The curd is cooked at 50 °C for an hour, pressed in cloth-lined moulds, brined for two to five days and ripened at 15 °C for 70–80 days. Made in 5 steps over 2.4 months – 2.8 months. The longest step, dry and ripen, takes 2.3–2.6 months (Application for registration) and runs at 15 °C (Application for registration).
| Main step | 2.3–2.6 monthsSet[naxou-sum] | Dry and ripen |
|---|---|---|
| Temperature | 15 °CSet[naxou-sum] | Dry and ripen |
The graviera made mainly from cow milk; Graviera Kritis and Graviera Agrafon are sheep-milk cheeses. It is cooked a full hour at 50 °C and ripens a shorter 70–80 days.
The specification fixes a cook of 60 minutes at 50 °C and 70–80 days of ripening.
Every number is labelled with how it is known. How this atlas is made
The 1994 specification says the cheese had been made on Naxos "since the last century at least". Ministerial Decision 313071 of 18 January 1994 recognised the protected designation of origin, and the name was registered at European level by Commission Regulation (EC) No 1107/96 of 12 June 1996.
