Graviera is Greece's second most popular cheese after feta. Made in wheels, the rind of the hard cheese is marked with the characteristic crisscross pattern of its draining cloth. There are various types of graviera produced in Greece. Graviera of Crete is made from sheep's milk and ripened for at least five months. [2] It is slightly sweet, with a pleasant burnt caramel flavor. The graviera of Naxos, in contrast, is mostly made of cow's milk (80–100%). Graviera is a hard cheese. It is often characterized by its light to deep yellow color, small irregular holes, and a hard rind.

Graviera offers a unique flavor profile that is both complex and delightful. It’s characterized by a sweet and slightly nutty taste that sets it apart from other cheeses. Depending on the region in Greece where it’s made, the flavors can vary subtly. 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. For the production of Graviera Kritis PDO, the coagulation of milk occurs at 34-36°C. The curd is then divided after approximately 30 minutes. It is then warmed up to 50-52°C while constantly stirred and is then poured into molds and placed under pressure. The cheese is then transported to a room at 14-16°C and humidity of approximately 85%. A day later it is placed in brine for 2 to 5 days, depending on the size of the cheese. The maturing of the cheese occurs in booths with a temperature of 14-18°C and humidity of 85-90%. At this stage, the cheese is periodically upturned and is salted 10 times. During the maturing process, a micro-flora develops on the surface, which contributes to the maturing and the development of the sensory characteristics of the cheese. Total maturation time is at least 3 months. 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.

This Greek cheese may be eaten sliced, fried, shredded over pasta dishes and salads, and baked in casseroles. It is also ideal for creating cheese fritters. Graviera cheese has a lot of saturated fat and salt but is also strong in protein and calcium. Outside of Greece, Graviera cheese is widely available. 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!

Graviera Naxou (of Naxos) cheese is made on the Cycladic island of Naxos. It has a rind, a golden tint, and a compact bulk with little holes. It is made in circular wheels using pasteurized cow milk plus a tiny amount of sheep and goat milk, with a total percentage of no more than 20%. It’s a firm table cheese with a good taste and a faint scent. It has a maximum humidity of 38% and a minimum fat content of 40%. In conclusion 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).

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There are three PDO Gravieras in Greece: Graviera Agrafon (produced in Western Thessaly and Evritania), Graviera Kritis (produced in Crete) and Graviera Naxou (from the island of Naxos in the Cyclades). Production of exceptional Graviera cheese –although not registered as PDO– also takes place in the islands of Tinos (from cow’s milk), Lesvos, as well as in the region of Epirus and the municipality of Amfilochia. Graviera ( Greek: γραβιέρα [ɣraˈvʝera]) is a cheese from Greece produced in various parts of Greece, the main of which are Crete, Lesbos, Naxos and Amfilochia. It resembles gruyère, a Swiss cheese from whose name "graviera" is derived. [1]

Dessert Cheese: Due to its slight sweetness, Graviera can be served as a dessert cheese. Combine it with fruits like pears and apples, or drizzle it with honey for a decadent treat. Graviera from Crete, for instance, boasts a distinctive burnt-caramel flavor that adds a layer of depth to its overall taste. Naxos’ variant of Graviera, made primarily from cow’s milk, retains the characteristic sweetness but carries its own unique nuances. After Feta, Graviera is one of the most popular cheeses in the country. The first one was made in the nation in 1914 by a cheesemaker in the Peloponnese and was based on the recipe of the Swiss Gruyère cheese. Still, with one major difference: Cow’s milk was substituted with sheep and goat’s milk. Pairing with Wine: Graviera pairs excellently with a variety of wines, especially full-bodied reds. It is perfect for wine-tasting events or a simple evening of relaxation.Beyond its sweetness, Graviera also has fruity notes, particularly when it’s young. As it matures, it develops a rich, grassy aroma, and in some cases, you might even detect a touch of spiciness or a goaty undertone. Despite these variations, one thing remains consistent: Graviera always offers a pleasant organoleptic experience. 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. A semi-hard cheese that is most commonly used for melting. It has a creamy texture and a distinctive, pungent aroma