Graviera Cheese with Red Pepper Flakes 200g-220g

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Aroma: Graviera has a pleasant aroma that is reminiscent of milk. As it matures, it develops a rich, grassy scent that enhances the overall sensory experience. Grating Over Dishes: Much like Parmesan, Graviera can be freshly grated over dishes just before serving. It adds a wonderful flavor boost to pasta, soups, and stews. Often used in cooking, particularly in baked dishes like fondues and quiches. Also eaten on its own or with bread

Cooking: Graviera’s melting properties make it an excellent choice for cooking. You can use it in pasta dishes, risottos, or baked goods for a burst of Greek flavor.

Graviera Agrafon PDO is made from sheep’s milk or goat’s milk in the hilly highlands of Agrafa (Western Thessaly / Evritania). The proportion of goat’s milk in the overall weight must not exceed 30%. Graviera Agrafon is tougher and spicier than other comparable cheeses due to the inclusion of goat’s milk. It is a firm, round-rind compact cheese with tiny round holes that is yellow and has a strong scent. It has a maximum humidity of 38% and a fat content of 40%. 2. Graviera Kritis PDO Graviera Kritis PDO is produced from sheep’s milk in the island of Crete. In certain cases, when goat’s milk is added, its percentage cannot exceed 20% of the total weight. It is a milk particularly rich in fat and caseins, ingredients that are maintained almost entirely during the transformation from milk to cheese. Its total maturation time is at least three months. Graviera is Greece’s second most popular cheese after Feta. The very first Graviera was produced in the country in 1914 by a cheesemaker in the Peloponnese and was based on the recipe of the Swiss Gruyère cheese (even the name itself, Graviera, is somewhat derived from Gruyère), but with one significant difference: cow’s milk was replaced by sheep and goat’s milk. Graviera, a name that resonates with the symphony of Greek culinary artistry, is a cheese that truly captures the essence of Greece’s gastronomic legacy. Originating from the idyllic landscapes of this Mediterranean country, Graviera stands as a testament to the timeless charm of traditional cheesemaking.

Graviera is a type of Greek cheese. It is one of the most popular cheeses in Greece. It’s typically made from sheep’s milk or a mix of sheep and goat’s milk. It’s often used in a variety of dishes including pasta, pies, and cheese platters. The aging process of Graviera can vary, but it’s usually aged for at least five months. Its texture and flavor make it suitable for grating, slicing, and melting. 2. Is Graviera cheese hard or soft?Grilled or Fried Cheese: Graviera is the cheese of choice for making ‘Saganaki’, a popular Greek dish where the cheese is fried until melty and golden. Also read: Top 10 Champagne & Cheese Pairings to Try at Least Once Frequently Asked Questions 1. What kind of cheese is Graviera?

Comes in varieties ranging from young and mild to aged and intense. It has a sweet, creamy, and nutty flavor Graviera Agrafon (made in Western Thessaly and Evritania), Graviera Kritis (manufactured in Crete), and Graviera Naxou are the three PDO Gravieras in Greece (from the island of Naxos in the Cyclades). Although not designated as a PDO, outstanding Graviera cheese is also produced on the islands of Tinos (from cow’s milk), Lesvos, the province of Epirus, and the town of Amfilochia. A brief description of Graviera! The cheese acquired the protected designation of origin status in 1996. (PDO). This implies that any “graviera” cheese created in places other than the defined regions of Greece is not genuine graviera cheese. Regardless of flavor, there are certain characteristics that make a good Graviera stand out: its hard natural rind, its compact mass with small holes, and its light to dark –depending on the milk used for its production– yellow color. Graviera cheese is molded into wheels of varying weight (5, 10 and up to 25 kilos) and shape, while each type has its own particular flavor determined by the fauna of the region it is produced. Spiciness depends on how long the cheese was left to mature; sweeter Gravieras have usually matured only for a short period of time, whereas extra mature cheeses are always spicier. Namely, sweet Graviera has been left to mature for at least 5 months, mature Graviera at least 7 months (spicier than the previous offering), while extra mature Graviera has been left to ripen for approximately 12 months (with an even spicier and full-rounded flavor). Texture: The texture of Graviera is hard but slightly springy. It’s not crumbly like some hard cheeses and has a pleasing bite to it.Graviera is a hard cheese. It is often characterized by its light to deep yellow color, small irregular holes, and a hard rind. Since then, the recipe has evolved and was amended, while cow’s milk was also used for certain types of the cheese, so that nowadays Greek Gravieras have no connection whatsoever with the original Swiss version.

Salads: Its unique flavor adds depth to salads. Grate it over a classic Greek salad for an authentic touch or cube it and add it to a mixed green salad. Cheese Board: Graviera is a star addition to any cheese board, offering a delightful contrast with its sweet and nutty flavor. It pairs well with fresh fruits, honey, and robust red wines. Graviera Naxou (of Naxos) cheese is produced in the island of Naxos, in the Cyclades. It is a cheese with rind, yellow color and compact mass with small holes. It is produced in round wheels from pasteurized cow milk and a mixture that includes a small percentage of sheep and goat milk, the total percentage of which does not exceed 20%. It is categorized as a hard table cheese with a pleasant flavor and light aroma. It has a 38% maximum humidity and a 40% minimum fat content.

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Sandwiches and Burgers: Graviera can be used in sandwiches and burgers, either grated or in slices. Its rich flavor enhances the overall taste of these dishes. The maturing of the cheese occurs in rooms at 12-15°C temperature and humidity of approximately 85%. During this stage, the surface of the cheese is salted repeatedly for 3 weeks, until it obtains a 2% content in salt. When the salting of the cheese is completed, it is transported in an area at 16-18°C, where it stays for a month and then is placed in booths with a temperature of 12-15°C and 90-95% humidity for the maturing to complete. The total time of maturation is 3-6 months. During the maturing process, a micro-flora develops on the surface, which contributes to the maturing and the development of the organoleptic characteristics of the cheese. The cheese is then covered in natural beeswax. Graviera is a big Greek cheese that is becoming increasingly popular worldwide! It has a unique taste from its special blend of sheep and goat milk, which gives it a distinct flavor. Its semi-hard texture makes it perfect for slicing and grating over dishes or melting in sauces. It pairs especially well with other Greek dishes, like spanakopita and moussaka. Try it today to discover why it’s one of the most beloved Greek cheeses! This hard cheese, crafted predominantly from sheep’s milk or a blend of sheep and goat’s milk, carries a distinctive sweet and nutty flavor profile. It dances on your palate with hints of burnt caramel, offering an experience that is both delightful and memorable. The texture of Graviera is uniquely intriguing – it’s hard, yet carries a slightly springy feel that enhances its appeal.