Graviera of Naxos
Since 1996 it is a DOC cheese and safeguarded for manufacture from 1988. As the name suggests this cheese is exclusively manufactured in the island of Naxos. This golden yellow colour cheese, is made from cow's milk or mixtures of it with small quantities of ewe's or Goat's milk. Special characteristic of this cheese is milk used in cheese is coagulates with a mixture of different cultures of proprionic bacteria. Cheese is ripened for at least for 3 months. This high quality, hard cheese has a solid mass with small holes scattered on it. It is made in head shape and weight approximately 10 KG . It is mostly used as table cheese and Saganaki.