NAXOS ARSENIKO CHEESE

Arseniko is a cheese reminiscent of kefalotyri and is made from goat and sheep milk, mainly from the mountain villages, where is usually collected in sheepfolds. Manoura is made when rennet is added, which is then drained into wicker baskets of dried bulrush. After Manoura is drained, the bulrush is removed, and the cheese is placed on boards in a cool and dark place. After about six months, during which the cheese is regularly smeared with olive oil, Arseniko is ready for consumption.