Anthotyro Naxou Pittara is a traditional whey cheese produced by Pittaras Dairy in Melanes, on the island of Naxos, Greece. It is made from whey with the addition of milk and follows a distinctive maturation process based on Naxian cheesemaking knowledge and tradition. Pittaras describes it as a cheese with a mild yet rich character, forming part of the dairy’s broader range of traditional Naxian cheeses.
Its production reflects an important principle of traditional island cheesemaking: making full use of the valuable components created during the cheesemaking process. Through careful maturation, Anthotyro develops its characteristic texture and a more concentrated flavour while retaining a balanced profile. It can be enjoyed on its own, served as part of a cheese board, paired with bread and other Mediterranean accompaniments, or used in traditional Greek cooking.
Anthotyro Naxou Pittara has been recognized through platforms and institutions including International Taste Institute, Excellent Taste Awards MTA London and the Specialist Awards. Anthotyro Naxou Pittara received a Silver Award with 83/100 points at the Specialist Awards 2026. It complements Pittaras Dairy’s better-known Graviera Naxou PDO and aged cheeses, representing another side of the cheesemaking heritage of Naxos and the diversity of the dairy’s production.
Producer
Graviera Pittara is a family-owned dairy and cheese producer based in Melanes, Naxos, Greece. Its roots in livestock farming date back to 1970, while the family established its dairy and cheesemaking operation in 2009.
The company’s philosophy is built around a vertically integrated production model described as “From Seed to Shelf”. The “From Seed to Shelf” philosophy also reflects a circular approach to production, connecting farming, livestock and cheesemaking while making responsible use of resources and reducing waste wherever possible.
Graviera Pittara manages the key stages of its production chain, from cultivating and selecting feed for its animals and caring for its own dairy herd, to milk production, cheesemaking, maturation and distribution. This allows the family to maintain close control over the origin and quality of its raw materials and over every stage that shapes the final product. The farm uses certified non-GMO animal feed and has also received Animal Welfare certification, reflecting the company’s focus on responsible livestock farming. At the heart of its range is Graviera Naxou PDO Pittara, made from fresh pasteurized cow’s milk and matured for a minimum of 90 days, alongside longer-aged Graviera, Kefalotyri, Anthotyro, Xinotyro and other cheeses rooted in the cheesemaking tradition of Naxos.
Today, Graviera Pittara has grown into one of the leading cheese producers in the Cyclades while remaining closely connected to Naxos, its agricultural community and its family origins. Its products are available through a growing network of retailers, food-service businesses and partners, serving consumers both in Greece and abroad. Looking ahead, the company’s goal is to continue developing its presence in international markets while remaining committed to the same principles on which it was built: control from seed to shelf, respect for the land and animals, continuous improvement, and the production of genuine Graviera Naxou PDO and high-quality Naxian dairy products.