Naxos Cheese Komos with Herbs

The old Naxians, from farmers to housewives – found ways to exploit even the slightest residue. In this spirit, after the cheese-making of the last type of cheese, the cheesemakers of Naxos collected what was left and fermented it with aromatic herbs of the mountain, in order to get a taste and to preserve it. Thus, the delicious “komos” emerged, in the shape of a trunk, an ideal companion of tsipouro and ouzo.