In Apeiranthos village on Naxos Island, Mr. Giorgos welcomed me into his world with open arms. I witnessed his craft. With a weathered smile, he embarked on each day, collecting milk from his goats. The transformation was mesmerizing - from milk to curds, guided by George's experienced hands. Through the alchemy of time, salt, and patience, the cheeses matured and his process infused them with character, echoing the island's essence. Stories of generations materialized in flavors, forging a profound connection to Greece's heritage.