Description
Spicy intense cheese made from pasteurized Naxos cow’s and goat’s milk. Ideal for table pasta and saganaki.Arseniko is known for its intense, piquant taste, with a salty, tangy, and slightly spicy aftertaste. The longer it ages, the sharper it becomes.Often served as a meze with bread, tomatoes, and olives. It pairs with local Naxian spirits like tsipouro or a dry white wine.Arseniko melts well, making it great for use in pies (like pita), casseroles, or grated over pasta dishes for a unique, spicy kick.
