Naxos Graviera: Greece’s PDO Cheese Faces Production Challenges Amid Global Acclaim

Naxos Graviera is one of Greece’s most renowned hard cheeses, having secured Protected Designation of Origin (PDO) status as early as 1996 through a decision by the European Commission.

Its popularity has extended well beyond Greek borders, with exports reaching 20 countries worldwide. In 2025, it was ranked first on the international gastronomy platform TasteAtlas – Local food around the world, earning the title of the best cheese globally.

This prestigious recognition reinforces the enduring reputation of a product that has become synonymous with the gastronomic identity of the Cycladic island and serves as a cornerstone of the local agricultural economy.

The accolade adds to a long list of national and international distinctions. It has won the gold taste award at the Greek Cheese Festival in 2011, earned two Stars in the Superior Taste Award competition at the iTQi Institute in Brussels in 2015, 2016, and 2018, and received gold awards at the Taste Olymp Awards in 2017 and 2020.

This hard cheese, characterized by its pale yellow color, thin dry rind, delicate aroma, sweet and subtle flavor, and distinctive aftertaste, has long been regarded as one of the island’s two flagship products, alongside the Naxos potato. It stands as one of Greece’s premium cheeses, suitable for every culinary application.

The dairy of the Naxos Union of Agricultural Cooperatives is the island’s largest cheese-making facility and the primary driver behind the production of this celebrated product. Giannis Politis, Professor of Physiology of Nutrition and Production Traits at the Agricultural University of Athens, has collaborated with the Naxos Union of Agricultural Cooperatives for the past eight years.

“The distinctive character of Naxos Graviera comes from a combination that is rare in cheese-making. First, Naxos Graviera has a very sweet taste, which is complemented by exceptional elasticity,” explained Politis. “My international experience in cheese-making has led me to conclude that Naxos Graviera rivals the graviera produced along the border between Switzerland and France. Being the largest island in the Cyclades, Naxos possesses very unique characteristics.”

“At present, approximately 75% of Europe’s aromatic plants are found in Greece, and Naxos is a haven for these plants. Here on Naxos, we have cattle in the lowlands and sheep and goats in the mountains. These small ruminants graze on grass rich in aromatic plants, resulting in milk with a distinctive flavor and special composition,” added Politis.

Naxos Graviera is crafted from local cow’s milk or a blend of cow’s milk with sheep’s and goat’s milk, in an 80% to 20% ratio.

The Naxos Union of Agricultural Cooperatives produces this exceptional cheese using milk exclusively from animals that live and are raised on the island, adhering to traditional cheese-making methods at every stage of the process. The cooperative produces approximately 1,250 tonnes of graviera annually.

Konstantina Vadoula, a Food Chemist at the dairy plant, stated: “Our main raw material is milk sourced from nearby farms. This proximity allows us to collect it quickly and ensure it arrives at the dairy in good condition, where it undergoes quality control to verify it meets our specifications before heat treatment transforms it into the final graviera product.”

“Each year, we produce around 1,200 to 1,250 tonnes of graviera, which is sold in wheels weighing 9 kg, 3 kg, and 1 kg, as well as in 250-gram portions. Of this, 100 tonnes are destined for export. Additionally, we export 250 tonnes of other cheeses such as Naxos Kefalotyri, Naxos Goat’s Cheese, and Naxos Mountain Cheese,” noted Vadoula.

The majority of graviera produced is destined for the domestic market. Sales could potentially double or triple, but the decline in milk production limits available quantities, causing exports to fall below previous levels. Despite this, the cheese remains the flagship of the island’s export products.

“Milk production on islands faces inherent challenges. We are not in mainland Greece, and feed does not reach us easily or affordably. These factors create significant difficulties,” lamented Politis. “The state needs to intervene and provide support. This is a product that is essentially a national champion—it is produced and sells readily. What we need is to create conditions where it can not only be produced but also scaled up to meet market demands.”

“The critical issue, especially as we celebrate the centenary of the Naxos Union of Agricultural Cooperatives, is to maintain livestock farming on the island. If we preserve this tradition, I can assure you that absorbing the graviera produced will, as my students would say, be a piece of cake. Naxos Graviera should be considered one of our country’s heavy industries,” Politis concluded.

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