Description
The Graviera Naxou PDO is a table cheese produced with fresh and pasteurised whole cow's milk, alternatively mixed with small amounts of caprine and ovine milk, as long as these do not exceed 20%. The addition of rennet or other yeasts is allowed.
Production Area
The production area of the Graviera Naxou PDO is on the island of Naxos, in the prefecture of the Cyclades, in the Southern Aegean Islands.
Production Method
The first processing stage consists of the milk curdling at a temperature of 36-37°C for 30-40 minutes. The curd obtained is separated and heated for approximately 30 minutes, until it reaches a temperature of 50°C, which will be kept for about an hour, under continuous mixing. At the end of this phase, the compound obtained is transferred to the moulds with rough cloths and submitted to the pressing procedure for approximately three-four hours. The last phase of the Graviera Naxou PDO production is the salting, which takes place through pickling and for a period extending from two to five days. The moulds obtained are finally dried and taken to rooms with a temperature of 15°C for the ripening, which lasts two to three months.
Appearance and Flavour
The Graviera Naxou PDO is a round-shaped cheese, about 10-12 cm high, and weighs almost 10 kg. It has a rather compact hard paste, with regular widespread holes, and a pale yellow colour. Its flavour is fairly delicate, becoming more intense if cooked.
History
The Graviera Naxou PDO has been produced on the island of Naxos since last century, and this cheese is known and quite appreciated for its peculiar characteristics.
Gastronomy
The Graviera Naxou PDO can be kept in a cool and dry place, but should preferably be kept in the refrigerator. It is a table cheese that can be eaten on its own, with bread or with fruit. It can also be served with typical dishes from the area and used as ingredient to enrich salads. Once the ripening is concluded, it is also used for grating and, in this case, is perfect served with spaghetti.
Marketing
The product is sold as Graviera Naxou PDO. It is marketed whole, in slices, pre-packaged and/or grated.
Distinctive Features
The excellent quality of the Graviera Naxou PDO, which makes it a cheese known in all of Greece, is due to the milk it is produced with, which originates exclusively from breeding farms on the Naxus island.
