In the area around Filoti and at a distance of some kilometers from Agiassos Beach is located our family cheese –making unit, which we have had for 70 years and we are gradually developing on both the production and the equipment levels.
The milk we use comes from our approximately 800 sheep and goats. Our animals are fed on the rich native vegetation. They start grazing on the tops of the mountains in proximity and move on to eventually reach the coastal area , where they drink sea water.
BABOUNIS FAMILY CHEESE NAXOS
The recipe we follow constitutes our heritage, which has survived until today with certain characteristics handed down from father to son for 3 generations. Our aim is to remain loyal to the traditional cheese-making process , following our ancestors’ production model. Our family’s principle is that the development of our cheese- making business should rely on the co-existence of technology and tradition, paying heed to the quality not only of the raw material but of the final product as well (production process and cheese maturity).
For this reason, an important equipment investment took place in 2009 with the aid of European funds.
Our basic products are:
Kefalotyri
Arseniko
Kefalograviera ( Gruyere)
Anthotyro
Xinotyro
Ximomytzithra
Touloumotyri
Komos
Our cheese production complies with the sanitary regulation frame aiming at consumer safety while the HACCB (Hazard Analysis and Critical Control points) certification underlines the quality assurance guaranteed.
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