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The island of Naxos, the biggest of the Cyclades islands in Greece, consists of rocky ridges, dry brush, and a large number of fearless goats and sheep that dominate the roads and terrain. These milk-producing animals, together with the island’s different 5,000 cows, have given rise to its cheese-laden fame and total culinary acclaim.

Naxos cheese proudly graces each menu on the island, and eating places serve various types of the native cheese in a number of varieties: battered and fried squeaky blocks with lemon or honey, monumental piles of creamy contemporary types over tomatoes and bread (the Cretan dish known as Dakos), or thick salty wedges atop a Greek-style salad.

Historically in Naxos, cheese was solely one thing made in properties and exchanged between neighbors for different items; many households on the island had their very own animals for manufacturing. Particularly within the Koufopoulos household, cheesemaking has been within the household for generations. Irene Koufopoulos, who runs Emanuel V. Koufopoulos Traiditional Dairy, says cheesemaking has been in her household for 4 generations. Her grandfather was the primary to promote cheese for a dwelling, and it was her father, Emmanuel Vas. Koufopoulos, who determined to show it into a correct dairy in 1990. Right now, all the household together with Irene’s mom and sister, make 25 totally different forms of cheese and are one of the crucial revered cheesemakers on Naxos.

There are all kinds of cheeses to check out on this island, significantly if you happen to head to the Koufopoulos store for a tasting. Listed here are just a few to search for:

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