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Graviera Naxou cheese
From Cookipedia
 About Graviera Naxou cheese
Graviera Naxou is a ΠΟΠ (POP) hard cheese traditionally produced from cows’, or a mixture of cows’, ewes’, or goats’ milk, with either of the latter not exceeding 20% of the milk net weight.
The island of Naxos in the Cyclades. The milk used comes from cow, sheep and goat breeds which are fully adapted to the Naxos environment and whose diet is based on the island’s flora.
The cheese has been produced on Naxos since the 19th century at least. It enjoys a good reputation and is esteemed for its special characteristics. It is made from using traditional technology and matured in installations within the defined geographical area.
The milk is curdled at 36-37 degrees C for 30-40 minutes. The curd is them cut and reheated to 50 degrees C over about 30 minutes. The curds are cooked and stirred at a constant temperature of 50 degrees C for 60 minutes. They are then put into moulds lined with cheesecloth and pressed for 3-4 hours. The cheese is then salted in brine at a temperature of 14-15 degrees C with a density of 20% for 2-5 days. After this, it is dried and left to mature for 70-80 days at 15 degrees C. Reference: The European Commission |
