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Homemade cheeses, from shepherds of mountainous Naxos.
Tziblakis brings such to his grocery store and if you are a cheese lover,
you must go on a pilgrimage.

A common secret among cheese eaters is the grocery store of Tziblakis in Chora. Temple of taste, through which dignitaries and visitors pass by for a "pilgrimage". Even the most die-hard cheese lovers talk about the pastures - which the Tziblakids keep under fine si
eves. Kyriakos Tziblakis, taught by his father Antonis, brings non-standard cheeses, from the shepherds of mountainous Naxos, made from milk mainly goats and sheep, full-flavored and thick, with a different taste depending on the time of year. Every time I pass by his shop I don't know what to choose first. The mythical dry flower cheeses or the three-month-old sour cheese that goes wonderfully with sweet grapes, the 4-month-old cow graviera or the corresponding yearling that has matured and is a cheese-making miracle... I ask for and get a little of everything. I also order him to put me a piece of still-unbroken male goat and sheep, aged for 6 months, but also a little more than the spicy, two-year-old "dynamite", an exciting male that has been smeared with oil and as it ages it takes over and acquires a rare, hypochthonic relish! In a way I feel that everything else sold in there is to compliment the cheeses. The walnuts of Tripoli, the almonds of Volio, the dried figs of Naxos, the excellent vegetable jams of Melimilon, the askouda olives straight from the tree, untouched and unprocessed.

On the ancient shelves of the grocer, which has been operating since 1945, we also find Cycladic capers and kritama, a wide variety of dry herbs and spices, chickpeas, black-eyed and dry beans, and Kitro liqueur from the island's two distilleries. You will find the nicest souvenirs in Tziblaki, in that part of the shop that resembles a folklore museum: ceramic cookware from Sifnos and Naxos, hand-woven baskets, goat horn ladles, bourdules and kamutsikas, scraps for clothes, up to chumps and chumps.