Naxos Cheese Factory

Ο cheesemaker Manolis V. Koufopoulos, taking advantage of the cheese traditions of the island but also the help offered by modern technology, established, in 1990, its cheese dairy in Agios Isidoros Galanadou Naxos.

The Koufopoulos cheese factory, although it produces smaller quantities than Naxos Cooperative, is known not only for its famous gruyeres - fresh but also two, three and five years old, which have nothing to envy from Italian parmesan - but also for its constant experimentation in traditional and new cheeses, resulting in won many awards and prizes.

The range of its cheese products besides gruyereOf maleOf xinomyzithrasOf sour creamOf myzithras and cream cheese what are the basics Naxos cheeses, it contains the goat gruyere, the oil cheese, the ash cheese, a smoked one that is very similar to the Epirus metsovone, the melanotyri and the famous krasotyri.

Her other cheeses Naxos Cheese Factory It is dresser (fresh cheese produced with the addition of local herbs or boukovo or garlic), the award-winning Agios Isidoros cheese (from goat's and sheep's milk), the garlic cheese, the sour cheese with black sesame, the cheese with nuts and female cheese with mild taste and low fat.

Her store Naxos Cheese Factory in Papavassiliou street is an ornament. In its tasteful showrooms, it has beautifully set heads made of gruyeres and males, while in the retail space customers can sample all the cheeses produced by the company.

Even five-year-old gruyeres are sampled to interested customers, along with other hard-to-find cheeses, in order to prove conclusively that Naxian cheeses they have nothing to envy of the well-known cheeses of the West.