Gruyere of Naxos  is a hard, yellow-white cheese with a solid elastic texture. Traditionally made from cow’s milk, the breed of cows was introduced to the island in the 16th century by the Venetians.  The cheese has the full flavor of butter and milk proteins, with the aromas of propionic fermentation (walnut and almond). Cylindrically shaped with a thin, dry skin, the cheese is covered by microbial development which contributes to its maturing. Gruyere of Naxos is salted with brine, not dry salt. It is a Protected Designation of Origin product made on Naxos with cow’s milk or a mixture of sheep and goat’s milk (not to exceed 20%).