Arseniko Naxou
- Producer
- Various
- Country
- Greece
- Region
- Naxos
- Website
- Milk
- Sheep
Cow
Goat - Treatment
- Pasteurised
Raw - Classification
- Firm
- Rind
- Natural
Flavor Added
Hailing from the mountain village of Koronos on the Greek island of Naxos, Arseniko cheese is said to have a thousand-year history. Its name is derived from the Greek word for "masculine," supposedly a nod to its strong, piquant flavor.
Production of the cheese is similar to that of Kefalotyri. Traditionally it was made from a mixture of raw goat's and sheep's milks, however in modern times pasteurized versions made with added cow's milk are also available. After rennet is used to coagulate the milk, cheesemakers cut the curd into corn kernel-sized pieces and then scald the curds in their whey before packing them into cylindrical molds by hand. Beginning the next day, the wheels are brined for 48 hours and then ripened for at least 30 days. Sometimes, the wheels are stored in olive oil or rubbed in the mash left over from the olive-oil making process.
Tasting Notes
Pleasantly salty and rich, expect a kick of piquancy from this rustic wheel.
Pairings
Fry a wedge of Arseniko up in a pan to make saganaki, or serve it as a table cheese alongside a bright white wine from Greece, such as a Treis Treis Parades.
Photo courtesy of Municipality Of Naxos And Small Cyclades
