How One of the Spiciest, Oldest Cheeses in Greece is Made at a 350-Year-Old Family Farm (Arseniko)

[@firstlast4592]

I might be biased, but Greeks have too many hidden culinary gems like this to show the world! Claudia keep up the amazing Greek food videos coming!

[@Ptolemy336VV]

I 1000% agree. Greece's cuisine is truly heaven, ranks in all recent years polls in the absolute top of top rankings. And yet most people have no idea of even a fraction of Greece's cuisine. Greece's cuisine is 25 local cuisines, in areas each with thousands of years of history. And in a place where even tectonically Asia, Europe, Africa tectonic plates come together in Greece. It's climate wise in the perfect position being in the top 3 best climates on earth, and it's historically and geographically in the perfect position. Produce in Greece is taken care with the highest of excellence and you see that in every ranking. This years rankins of World Taste Atlas put Greece's cuisine in top 3 in the world, 3 out of 5 best pistachio's on earth from Greece and nr1 is from the Greek island of Aegina. Best apples from Greece, Cheeses are dominated by Greece and Italy. Top 10 out of 100 best olive oils are entirely dominated by Greece with 9 of the 10 best olive oils in World Taste Atlast rankings being Greek. 3 of the 10 best coffees in the world being Greek. And endless other rankings like that having Greece being at the top rankings. Greece is a nation where quality stands supreme. And this is not the case with many nations where far larger populations makes companies focus on quantity at the loss of quality. For example, by far the lowest quality honeys in the EU market are Turkish and Chinese ones. The vast majority of them are adulterated with sugars and chemicals, which is how they try to gain profits by quantities. While Greek honeys are dominating best rankings on earth. Greek honey is renowned as being the best honeys.

[@sir2657]

​@@Ptolemy336VV Italy has 50+ million population...AND..a way better government therefore..they have expanded their products and culture outside of Italy...Greece has population of like 9 million greeks..with a very bad diplomatic government..and very bad businessmen and we BARELY have Greek products outside of Greece and people know nothing of our culture either..which is fine lol

[@Ptolemy336VV]

@sir2657 you are clearly jealous abd you clearly do not know what you speak of. Bad or good governance has nothing to do with food, when we talk about the major factors I already mentioned. Greek products reap awards in endless cathegories and nothing your jealous behavior can change. Greece has 20 million population when talk about its diaspora. And yet its cuisine is extremely rich due to its legacy spanninng 5 golden ages, 5500 years of civilization, and being at the perfect geographical position, while having complex geography which isolates peoples inside Greece. Islands and Greeces 80% mountains are the cause of that. And isolation is what makes diversity immense with the highest attention to quality. In top of all these points Greeces cuisine spanned for millennia in a much larger area than its current geographical position. The legacy of its history and geographical diversity is tremendous. You are right in 1 thing. Most people know less about the Greek cuisine than any other cuisine in Europe, and thats a strength. Because Greeces rankings in every regard is on the worlds best. And all while Greeces adverisement is simply the quality and flavor that tens of millions of people in mouth to mouth advertisement spreads. 10 years ago France, Italy and Spain being highly.over advetised, and yet Greece effortlessly takes them on, stands in current rankings above French and Spain, and fights with Italy for top 1 spot in last 3 years in World Taste Atlas rankings Ps. Greece in many cheese rankings in world taste Atlas either dominate the top rankings or shares the dominion with Italy. And that shows that while Italy again has more recognition from its past decades of advertisement, when it comes to actual tasting the products, Italy is full stop competing with Greece. And in my views Greece will only gain more in the future. 10 years ago Italians, French and Spanish were laughing. Today Spanish and French have been surpassed in endless polls, and Italy has a full time competing with Greece. And this is while much of Greece still has to be unlocked to the world. 10 years ago my predictions and firm beliefs have entirely come to fruition today. And my current beliefs is that while Italy, Frsnce and Spain are at their limits and prime of what advertisement can do, Greece will have a lot of future growth in this ahead. and that will go at the cost of others in the rankings. Now. Your jealous opinikn nor my opinion are irrelevant. The rankings have massively and utterly grown into Greeces favor in the last 10 years like no other nation on earth. And that should say all for what is yet to come. Maybe people around the world know little about the Italian cuisine when we truly talk about every Italian dish. And this is me being highly openminded that this fact could exist. But for the real Greek cuisine and its secrets are far less known than Italian, French or Spanish cuisine. And at the same time this is exactly what makes Greeces future growth in culinary rankings only to even grester heights. Make no mistake. Jealous or not, Greeces rankings like in World Taste Atlas, Berkely springs, Annual London Taste awards, Brussles, etc all have profound positions in nearly every food cathegory, ingredient cathegory and produce cathegory. So lets stop hiding behind self made opinionated fantasies and acknowledge this.

[@volt9903]

​@@sir2657😂😂😂😂😂

[@sir2657]

@@volt9903 η αλήθεια είναι..τι είσαι? Κάνα πακι?

[@rustynail9007]

I love this greek farmer, still using sticks and his hands exactly as his ancestors would have. Even has their old house as a museum. This was a great episode. Love the choice of shirt as well Claudia. It was a beautiful pattern.

[@claudia-romeo]

Thank you!

[@cianmoriarty7345]

What a formidable but gentle man. And he is not a very young man either, but he looks strong as an ox. Like he dragged all those stones for the house himself. This life must be good to him. May God bless him and his.

[@lewdjiggle2011]

I'm pretty sure ancient Greeks didn't have plastic basket tools 😅

[@konstantinosl6992]

Ο Θεός να σε έχει καλά Γιάννη!! Εσένα και τα ζωντανά σου! Fantastic video!

[@def4dawg]

He mentioned making Mizithra cheese from the recovered whey, I'd like to see more about that.

[@NickHaVAnaClub]

I love Mizithra on pasta!

[@drgranitas]

@@NickHaVAnaClub try kefalotyri as well !

[@LusseB]

Is it like ricotta?

[@drgranitas]

@@LusseB yes, i'd say though that mizithra is a bit saltier

[@def4dawg]

@@LusseB Yes, although I haven't had it fresh, only salted and aged, which is used similarly to parmigiana.

[@Jurarigo]

I can almost hear your thoughts, saying "No rind eating? That's like, your opinion, man" And this cheesemaker have such a warm smile, he looks so proud of his traditional work.

[@claudia-romeo]

I was tempted by it, not going to lie 😆 Yiannis was so kind!

[@Stelios.Posantzis]

You should not eat the rind from that cheese: it's not edible due to the process used to preserve the cheese as it is aging. The cheeses you saw are really tip-top shape: it does not always look as nice on the exterior. As the guy explained the whole process it to prevent the cheese from growing mouldy. Besides, even when it looks as good as in this video you'll just end up eating the part that is full of salt.

[@medievalsim]

babe wake up, new claudia romeo cheese just dropped!! we love to see real strong cheeses. and the rustic way it's made instead of so much metal is appreciated!

[@herculess344]

Metsovone (Μετσοβονε) Graviera Naxos, Creta (Γραβιερα) Anevato Grevena (Ανεβατο) Arseniko Naxos (Αρσενικο) Ladoryri Lesvos (Λαδοτυρι) Batzos (Μπατζος) Feta Varelisia (Φετα) Those are just some of my favorite Greek cheeses 🧀 ❤ Great video Claudia 📹 👍

[@ΕρνέστοςΣμίθ]

The best non-brined cheese we have in Greece. I'm glad it's receiving some of the love it deserves!

[@ajaybajaj2620]

Claudia deserves a million subscribers!

[@claudia-romeo]

🥺

[@doclobstyboy]

@@claudia-romeo I Just subscribed!

[@walterroux291]

​@@claudia-romeo said it elsewhere but you may have the most mellifluous voice I've ever heard.

[@RolloTonéBrownTown]

​@@claudia-romeoyou so deserve it. You are very beloved by many viewers and you are important!

[@RolloTonéBrownTown]

​@@walterroux291me mum literally said the same thing mate

[@livinggood-dt8pt]

The marvels of Greece. This country amazes me every day, although I have been spending time in it for more than three decades.

[@Kiss__Kiss]

"And this one, is a stone." lol Love it!!! Olive trees; Always giving back to mother earth. Thanks for another great video, Claudia.

[@jimvar1970]

Hi from Greece, Claudia what a simple but superb video for one of our traditional products.Unfortunately, fewer farmers and breeders stay every decade of years! Please continue these nice and useful videos.Thanks, Dimitris !

[@Red21Viper]

Eating Arseniko along with fried potatoes in Naxos was a revelation. So simple yet so tasty

[@ptbfrch]

Beautiful craftsmanship! Seeing people make such a beautiful product with joy and pride is a treat. Great video!

[@naevan1]

I really wanna visit Naxos, as far as I understand they have really a lot of regional cheese and food made specifically from the island so since it also has surfing beaches its my next go to island

[@nickfranklin1867]

I love watching the traditional cheese making methods Claudia! it is so tactile, and it looked delicious!

[@coffeebot3000]

You have one of my favorite food-related channels. You're such a good host. I look forward to every video.

[@claudia-romeo]

Thank you 🙏🏼

[@housemana]

@@claudia-romeo no thank YOU clauds. u a real one fr

[@wed0notcare]

If you ever go to rural crete you should try their anthotyro, both soft and dry. It's a delicate masterpiece...

[@claudia-romeo]

😍

[@1Clearwords]

I'd love to try this cheese one day and enjoyed seeing the old tools the cheesemakers use and used.

[@drido]

Thank you so much for all the work you do recording this invaluable culinary heritage. Your features on cheese are the golden standard by which all similar works are judged.

[@claudia-romeo]

Thank you🧡

[@ΔΗΜΗΤΡΗΣΡΗΓΟΣ]

This is the biggest Cyclades island, the very beautiful island of Naxos, (Aegean sea), famous for its yellow cheeses, parmesan style, called graviera of naxos and arseniko naxos, as well as the very tasty goat and lamb living freely in the mountains of the island, the nice full of flavor potatoes, its local wine and raki (spirit made of grapeswine), the fresh fish and sea food, its mediteranian kitchen, the beautifull beaches, but also the mountainous landscapes, its good hospitable residents! It is an island interesting for vacation even on winter time! Month of August very crouded, pls avoid!

[@amandahowdyshell7436]

I LOVE YOUR CHEESE VIDEOS!!! I'm in the states and I make raw milk cheeses from Jersey cows that my daughter milks for me. I watch your videos over and over again. My husband get tired of hearing about cheese but not tired of eating it!

[@claudia-romeo]

Thank you! My family is tired too 😂

[@John-r2p9t]

Thanks Claudia! This was amazing! It's so interesting to see the long honored traditional methods still being used to making this incredible cheese! I'm embarrassed to admit that I'd never heard of this cheese before (Arseniko), but would love to try it! Keep up the great work!

[@petervlcko4858]

Go to Orava in Slovakia and try traditionally made sheep cheese called Bryndza, or ostiepok, korbaciky, parenica. All of them are great. Nature is very clear there too. Show fujara flute and introduce it to people. Will be fun.

[@terrytawhai2886]

Amazing I love it what a gem,thank you for sharing Claudia 🌹,I enjoy your content as I am part Italian and love my Italian and Greek cheeses,please continue doing your amazing work that you do and your KZbin channel I am definitely a fan God bless you 💚🤍❤️..

[@BonsaiBlacksmith]

This is wonderful, i will most certainly look up this farm and cheese next time i go to Greece!

[@Ned.1274]

Super vid, super interesting, super cheesy! good stuff.

[@konstantinapapaioannou4306]

Yannis has a warm smile and a calm demeanor, as well great craftsmanship and skill. What a beautiful man.

[@lh-hw7il]

"Oil me like your cheese, Yannis." 😂

[@konstantinapapaioannou4306]

@lh-hw7il 😂

[@napoleonfeanor]

I didn't see him wearing a ring ;)

[@konstantinapapaioannou4306]

@@napoleonfeanor paying someone a compliment does not necessarily mean physical attraction, just saying 😂

[@RustyShakleford1]

​@@konstantinapapaioannou4306lol girls don't give compliments to guys unless they have a crush on them

[@battletestedbeauty3758]

This cheese looks so unbelievably delicious, thank you! I do wish we could have heard a bit directly from Yannis, though. He's doing all the work! Excellent short cheese video as always, thank you, Claudia!

[@Odinoian]

That cheese looks so delicious! And what a lovely house, full of historical items! Humble life produces the best experiences

[@thedosaguygg3710]

Thank you for another quality video that's shows the rest of the world this amazing process

[@baronvr1]

This guy clearly loves what he does.

[@charmgezos]

What a marvellous process for a unique product

[@Imaginelaugh]

Simply excellent, and agan a lovely clam in the video

[@ChefHenryPrimo]

Amazing discovery Claudia!

[@AmedeeBoulette]

What a great channel!! Hello from Quebec, Canada 😊🎉

[@alexanderdavis7749]

I love seeing this rural stuff and you're the best at providing it Claudia! 👍

[@TheEaglesvisions]

Home run Claudia! Remarkable contents for learning! Be exceptionally blessed as always! Bbh

[@claudia-romeo]

Thank you!

[@ligas70]

Arseniko is easily one of the best cheeses in the world. Great video by the way.

[@JohnLamp-g5d]

In other regions of Greece, it is called "λαδοτύρι" and it is super tasty!

[@mirmir9806]

Watching this I want to buy me a couple of goats and sheep and become a cheese artisan. WOuldn't it be fabulous somewhere like Greece with it's beautiful landscape and weather! Perfected over 350 years, I want to try it.

[@ericpmoss]

I love these videos. One of my favorite cheeses may not have a "super traditional" version (or maybe it does), but it is Gligora "Zigljen Ekstra Stari" from Pag Island Croatia. It is like a parmigiana but nuttier tasting, and is fantastic for risotto.

[@pandamoves6470]

Thank you. This video is really interesting

[@karadan100]

What an amazing channel! Thank you!

[@Ptolemy336VV]

Greece's cuisine is truly heaven, ranks in all recent years polls in the absolute top of top rankings. And yet most people have no idea of even a fraction of Greece's cuisine. Greece's cuisine is 25 local cuisines, in areas each with thousands of years of history. And in a place where even tectonically Asia, Europe, Africa tectonic plates come together in Greece. It's climate wise in the perfect position being in the top 3 best climates on earth, and it's historically and geographically in the perfect position. Produce in Greece is taken care with the highest of excellence and you see that in every ranking. This years rankins of World Taste Atlas put Greece's cuisine in top 3 in the world, 3 out of 5 best pistachio's on earth from Greece and nr1 is from the Greek island of Aegina. Best apples from Greece, Cheeses are dominated by Greece and Italy. Top 10 out of 100 best olive oils are entirely dominated by Greece with 9 of the 10 best olive oils in World Taste Atlast rankings being Greek. 3 of the 10 best coffees in the world being Greek. And endless other rankings like that having Greece being at the top rankings. Greece is a nation where quality stands supreme. And this is not the case with many nations where far larger populations makes companies focus on quantity at the loss of quality. For example, by far the lowest quality honeys in the EU market are Turkish and Chinese ones. The vast majority of them are adulterated with sugars and chemicals, which is how they try to gain profits by quantities. While Greek honeys are dominating best rankings on earth. Greek honey is renowned as being the best honeys.

[@FlamJongUn]

Provide links/proof of what you say, random guy on the internet.

[@Ptolemy336VV]

@FlamJongUn since 4 years you can post any links. The irony is that Im extremely factual based. And I document all sources generally as one of my interest part of general knowledge. I dont need to provide you sources. But you can easily search yourself This months rankings from World Taste Atlas. - 3 of 5 best pistachios on earth are Greek. Nr1 is Greek from Aegina. Italy holds only 1 spot at nr 3 - 3 of 10 best coffees are Greek. 2 of rank higher than any italian coffee - Berkely springs ranks Greek bottled mineral waters of Theoni and one from Thessalia as best in the world for years - 3 of 10 best apple varieties in the world are Greek. Nr1 is Greek from Pelion - World Taste Atlas 100 best olive oils. Of the top 10, 9 are Greek and dominating. - cheese segments Greece wins on every front or shares sometimes the glory with Italy. Often greece has the most high ranked cheeses in all these lists. Some of the top 50 best cheeses in the world 17 are from Greece. And in some lists 13. It shows how wonderful cheeses are from Greece. And it goes on and on and on. My point is clear. Greek food and Greeces products are exceptional. This is because of the fragmented geographaphy and 80% mountains that results in many local and regional cuisines, immensely deep history, geographical loction,

[@Ptolemy336VV]

@@FlamJongUn new World Taste Atlas "worlds 100 best cuisines" came out today for 2024-2025. Greece is number 1 and the highest culinary score, with Italy coming in 2nd with a culinary score close, and then the rest from rank 3 onwards with a much lower culinary score continuing

[@napoleonfeanor]

I like your cuisine but taste atlas means nothing

[@Stelios.Posantzis]

If you like cheese, I hope you tried all the cheeses in Naxos - they are all very different. There are 4 hard cheeses and 2 soft ones. There is also one or two fresh dairy products. The cheese you tired gets rock hard when it has really aged. This is why the guy said it is only used grated in pasta, which is a waste in my opinion. When it's younger you can eat it like any other cheese (always in strict moderation, per doctor's orders). It's flavour changes a lot as it ages so if you had a chance to try a very young one and a slightly aged one, you'll know. Both young and slightly aged are great and also very different. Some also have it fried but that is quite over the top. In any case, you need some local bread to go with it, or any good rustic bread. Unfortunately, there are maybe a handful of bakeries left that still make traditional bread. One is in Chora, I believe, and probably still in business. By the way, the same cheese made in a factory is but a distant cousin to this cheese made by shepherds: the latter is the real deal and of course it changes from shepherd to shepherd, year to year, etc. By the way: you should not eat the rind due to what it goes through during aging, as the guy demonstrated.

[@TheNorwoodCat]

I wish I had a chance to taste this cheese! Total fan of Claudia's!

[@Stelios.Posantzis]

Think of a really good parmesan, quite a bit (sometimes a lot) saltier, more peppery and less nutty. There are lots of excellent local products everywhere in the world. If it is made locally with good ingredients rather than processed in a factory, chances are it will be good!

[@the_speed_monster]

Hats Off to the Cheese Lady. 👍🏻🫡❤👌🏻🫶

[@JeremyMacDonald1973]

Great Video. I would also like to see Mizithra cheese... and that road at the end!

[@sonodiventataunalbero5576]

That's fantastic, thank you Claudia for bringing forward such beautiful products and the wonderful people's love and dedication making them. Looks incredibly delicious 😋 😍 👌 🙋🏻‍♀️

[@georgehiotis]

Looks like you enjoyed Greece Claudia! Beautiful video like always and very informative. Felice anno nuovo 2025, con tanta fortuna, salute e felicità.

[@TonyKavalierosUS]

Bravo Claudia 👏 he is a good friend and I made a video as well with him 2 years ago!! Love your work 😊

[@claudia-romeo]

Hi Tony! That’s so nice, I hope you had a good time in Naxos. Thank you 🙏🏼

[@Bazzakan]

If i knew you would be coming to naxos i would have offered you my family house in Plaka to stay in. My uncle owns the traditional cheese and general produce shop on the main road and he has the best cheeses from all over Naxos as his ties with the farmers go back for generations

[@dramafreee]

Amazing! I love Greek cheeses!

[@alexanderthegreatzabaras7492]

That sheep hut with the stone walls, reminds me of the house my dad grew up in the mountains of central Greece.

[@emb7854]

ooh you are living the dream! 😍

[@MrGWolf-ih6me]

Magnificent video ! Ευχαριστώ ❤

[@ZodiakAsHell]

Best cheese coming from Naxos island Great video Claudia

[@michaelripley4528]

Claudia! Mountain driving fact! Find Low gear and keep running slow by engine…! To fast, gear Down…Only use breaks when needed!… For your safety💯 Breaks might fail if you ajust speed by braking only…

[@fmini8418]

Thanks for another great video 🙌🙌🙌

[@michaelripley4528]

Arsenico😂☠️☠️☠️ Strange name to me, But explained Well! Totally Love these cheese videos🥰

[@gtaliente]

I was at a cheese store in Rome and asked the owner for a strong cheese that was not a parmegiano. He recommended a provolone. I told him no thanks, we put that stuff on our sandwiches. He deadpans me in perfect English “ Yeah, this ain’t that crap you get in America”.😂 Gave me a taste and I ended up buying a kilo of it. Lasted less then a week after I got home.

[@JimWhitaker]

On my visits to America, their cheese was a great disappointment.

[@DefendTheStar]

We dont have a cheese culture here. Sure you can find artisanal cheese mongers but most will be imported from overseas​@JimWhitaker

[@housemana]

@@JimWhitaker should have dropped by Beecher's in Washington. but then again, i hope you realize just how vast America is. it really depends WHERE you went. not that you simply went to america, but what actual states/regions.

[@napoleonfeanor]

Was it aged longer than normally?

[@gtaliente]

@ it was aged a couple of years, I think.

[@fetlix]

You can tell that my boy Yiannis truly loves what he does for a living, aswell as the product ofc.

[@LailandiAdventures]

The cheese lady providith!

[@n0n570p]

great video! I don't know if you already have, but if not, you NEED to try ladotiri zakinthou from zakinthos island, it's probably the strongest, spiciest, funkiest cheese I have ever tried and I love it... It's immersed in olive oil.

[@Kurdedunaysiri]

I love cheese and now my mouth is watering so badly.

[@simosk.6538]

Amassing cheese ! If you can find it don't make second thoughts ,just give it a chance ! Thank you Claudia for this beautiful video !Greetings from Athens !

[@lucasmartiguitera2781]

I recommend that you look into traditional "gamonéu" cheese from northern Spain, quite fascinating. Great video as always!

[@spbangioul]

Thank you for the amazing video. I suggest you go to another greek island, Lemnos, north Aegean sea, to try and see how melihloro cheese is made. You will love it! :)

[@kdrichardson5261]

Mouth is watering

[@alexanderk.3177]

Such an interesting video! Please show us more homemade (or farm made) products --- modern highly mechanized large-scale production facilities cannot have such a range of different items. Greetings from Houston TX! 😎🥂🎉

[@pardalini]

Maybe you would go to Cabrales, Asturias Spain. A kind of cheese made in a cave at the mountains.

[@Xaxon]

It was very interesting to see all the old and traditional tools. The original farmhouse was pretty incredible too. It was kind of nice to see a smaller scale and much more traditional process. It appears to make a pretty appetizing cheese. I was sort of surprised that they cut the rind off. It looked like it would have a good flavor after being rubbed down with olive oil repeatedly. I wonder if it would be good for adding flavor to sauces or stews? Great video.

[@Stelios.Posantzis]

The rind is full of salt and you don't want to eat what's left of the oil sitting exposed on a shelf in a dark basement for months. If anything, it has gone rancid. Also, as the guy said, the process is designed to protect the cheese from mould. So think of mould, dust, salt and rancid oil when thinking of this rind. A big no-no.

[@anthroposium]

Great video :)

[@adeadcrab]

shes really something else

[@anniebooo]

Hi Claudia, Please go to Norway, try "gamalost" and "Brunost" and "geitost". Best regards, Annie

[@newreast3904]

My personal favorite, tiritoutost!

[@johntrolle8935]

This is amazing!

[@joncampbell3641]

Wonderful traditions - what does this cheese taste like ?

[@matteframe]

cheesy

[@KNIGHTTEMPLAR555]

Like strong yellow cheese,probably like Parmesan.

[@Stelios.Posantzis]

To some approximation like a good parmesan, quite a bit (or a lot) saltier, more peppery and less nutty. When it's fresh, it's nothing like parmesan though. Some really nutty, mature Cheddar resembles it when it's young. I can't remember which one it is though, but it's very crumbly, white and expensive. If you're a Cheddar expert, you'll immediately know.

[@HeliosProject]

Greek Cheeses are so underrated, they’re so delicious.

[@salvos7101]

This is the most exciting cheese-making process and result Ive ever seen of any cheese! PS: Im curious about the "rock" by the open window. Is it an ancient cheese? I thought that a good idea to place one there, so it perhaps confers the old cultured spores into the room and onto the other aging cheeses?

[@DarthMalaks_Missing_Lower_Jaw]

Great video! I need to find this cheese now.

[@spongeofsteel01]

I was a cheesemonger for years, I also come from a Greek family. I have always really struggled to come across the hidden culinary and cheese gems of Greece in my ancestral region sadly...

[@mattikallio4812]

Very nice!

[@onoffgeorg9828]

this cheese is incredible tastefull!

[@DALLASBARNETT]

Claudia, you have my dream job. Kia Ora from Aotearoa New Zealand!

[@cleavedspot]

OH WOW....That stick is the coolest stick I have ever seen....

[@marieta.s]

That was very interesting. I am Greek and I didn’t know about this cheese. Obviously such small production is not sold in supermarkets or delis, so you can only get it if you visit the island and this man in particular.

[@Sugarmountaincondo]

All cheeses are great to eat, even limburger ❤💯👍👍

[@randywaterbury9893]

Love her cheese videos

[@randyneil6161]

That cheese looks really good to eat

[@jaybeaton9301]

Lovely episode. Have you grated it over pasta yet?

[@u.e.u.e.]

Claudia looks so Greek today. 🤭😂

[@Woods-BC]

Malaka tha tin matiathis 😂

[@Nicholas.Tsagkos]

I'm Greek and never tasted this cheese, there are many cheeses in Greece where they are produced in small quantity and not enjoyed by Greeks.

[@Stelios.Posantzis]

True. Good local products are good no matter where they're made. They're by necessity small quantity - a good thing!

[@mrkanenas]

Την είπες την ηλιθιότητα σου

[@Nunyobidne55]

Then start enjoying! Cheers from Texas

[@Simellinho]

Come to Sifnos to see a small difference of this one!

[@Deltadere]

Cool

[@ln4410]

Claudia, please do a European bread series, starting from Italy from your amazing breads like Pane di Altamura! No pizza pls!

[@Stelios.Posantzis]

I hope you tried local bread while in Naxos. It resembles some Italian breads. Not easy to find a traditional bakery but I trust you can track one.

[@ZenoxSC]

Commenting to stay on claudia watch list

[@Andrael]

Same

[@the_speed_monster]

There are also some traditional cheese in India (Dutch, English, Portuguese influence) which are quite old. If possible please check them out. ❤from India.

[@DeanUSAMale]

A beautiful Italian 🇮🇹 woman in Greece 🇬🇷 ... 🧀 🌹

[@sir2657]

Focus on the cheese

[@RolloTonéBrownTown]

The title calls this spicy but did they add any peppers or spices? I believe piquant would be the word, as in "strong" or "full bodied " Not necessarily hot in the scoville sense, but has a piquant flavour like mature cheeses such as limburger

[@claudia-romeo]

I meant exactly that, spicy like chilli peppers! They don’t add anything but the flavor develops because there is a chemical reaction in the cheese when aged for a long time in a particular environment