Mpampounis family

Four generations of cheese makers

Mpampounis family dairy in Agiassos counts four generations of cheese makers and farmers. It has associated its name with the trademark of Naxos, PDO (Protected Designation of Origin) Arseniko, a hard cheese with a peppery taste, while the next step of Mpampounis family is to introduce the dry anthotyro cheese to the consumers.

«12 years ago we built a European-standards cheese dairy and increased our livestock to 1.000 sheep and goats of local breeds, from the 600 we had until then», explains George Mpampounis. In fact, it is worth mentioning that the certification of Arseniko cheese as a Protected Designation of Origin (PDO) product was based to a significant extent on this particular dairy, as it met all the necessary requirements.

«This is perhaps the most characteristic cheese of Naxos, which has been produced for centuries, while the first known reference is in the writings of Homer. Arseniko cheese is made from 70% goat’s milk and 30% sheep’s milk and its name means “strong”», says Mr Mpampounis. He also explains that their dairy is located very close to the sea, so their animals drink sea water and feed on local plants.

«It is a hard cheese, peppery, with strong aromas. We produce two types, the 4-month matured and the 12-month matured, which for me is the best», he says, adding: «It’s a perfect meze and can be added to pasta and various other dishes. But for those of us who grew up with these cheeses, simplicity is the most important element. Arseniko with bread and fresh tomatoes. That way you can understand the taste better».

The quality of Mpampounis cheeses is internationally recognized, but this is no reason for the members of the family to be complacent. «We want to develop the maturation of Arseniko and be able to expand into the international markets with larger quantities. We are exporting now, but in small quantities», he explains.

Today, eight different types of cheese are produced in this dairy and apart from PDO Arseniko, the members of the Mpampounis family are extremely proud of the dry anthotyro cheese, which stands out for its aromas and its wonderful buttery taste. «This particular cheese is already produced, but in small quantities. Our next step is to introduce it to the consumer and to be able to produce it on a larger scale. I believe that it is a product equal to Arseniko, which is dried in natural conditions, on wooden boards, just like it used to be done in the old days», George Mpampounis says.