Naxos Kefalotyri

E.A.S. Naxos’ Naxos Kefalotyri is hard and yellow; it has a slim, hard skin, a spicy and savory yet pleasant taste and a rich smell.

E.A.S. Naxos produces its Naxos Kefalotyri by mixing goat and sheep milk, with the addition of traditional rennet. The cheese matures after 90 and more days.

Things you should know:

  • E.A.S. Naxos distributes its Naxos Kefalotyri in 1, 3 and 9-kilos wheels and in 250-gram pieces
  • Fat in dry matter min. 40% by weight
  • Moisture max 38% by weight
  • E.A.S. Naxos produces 80-100 tons of Naxos Kefalotyri (“arseniko”) per year