Naxos' cheeses: registration, preparation and characteristics

Abstract

The topic of my thesis concerns the cheeses of Naxos. An analytical approach will be made to each type of cheese imported by the island of Naxos, the methods of preparation of Naxos’s cheeses and the processes needed for their production will be highlighted, and the characteristics of each Naxos cheese will be mentioned. The purpose of my work is to understand and consolidate the methods of making Naxos cheeses, as well as the study of these cheeses, in terms of their composition and the ingredients they contain. In order to achieve this goal, I tried to make available the material of my work, mainly from the cheese factories of Naxos, in which all the relevant processes for the preparation of the cheeses of the island are carried out, and the cheese makers are fully aware of the names and properties of their local cheeses. Then, from the analysis of the data, the results for the quality, morphology and taste of each Naxos cheese will emerge. Finally, there will be a general discussion and the final results, which come from the data I have recorded, regarding the cheeses of Naxos.