Arseniko (in greek "male") or kefalotiri, one of the most traditional greek cheeses, is a strong yellow cheese. A local cheese, it is made in Naxos from a combination of fresh local sheep and goat milk which is heated and thickens with rennet (a natural enzyme found in the goat's stomach). This is then cut into pieces which are left to drain in basket moulds of two and four kilos from which they get their final shape. After draining, the cheese is emersed in milk, covered with salt and left to mature for at least 60 days.
Xinomizithra. A cheese which resembles with most sour cheeses that can be found throughout Greece. In Naxos, xinomizithra is made from local goat milk. The milk is not heated, but with the help of rennet thickens within 24 hours. Fermentation follows that gives the cheese its sour taste of yogurt. After being placed in large cotton strainers for approximately 24 hours it is ready to be savoured. Salt can be added as well. This fresh cheeses which requires refrigeration must be consumed within a few days.
Xinotiro. This cheese is actually xinomizithra left to drain for many weeks until it is hardened. Is is usually grinded for pasta but is also enjoyed when eaten with grapes in the summer!
Graviera. Naxos' best-known cheese, graviera is thick, pale and full of little holes. Made from fresh local cow milk, it is left to dry on wooden shelves for atleast three months in cellars where the temperature is controlled. Graviera, one of the best cheese in Greece, is a rich cheese with a buttery and sweet taste.
Mizithra. This is a traditional unpasteurized cheese made from sheep - and/or goat-milk whey with some added milk. The cheese is soft, snow-white and creamy. It is mainly made in sizes of two kilos. If it is aged, it becomes anthotyro. It is eaten as dessert with honey.