Graviera Cheese with Red Pepper Flakes 200g-220g

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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. Often used in cooking, particularly in baked dishes like fondues and quiches. Also eaten on its own or with bread 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

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 Agrafon PDO is produced in the mountainous regions of Agrafa (Western Thessaly / Evritania) from sheep’s milk or in combination with goat’s milk. The percentage of goat’s milk must not exceed 30% of the total weight. The addition of goat’s milk makes Graviera Agrafon harder and spicier than other similar cheeses. Graviera Agrafon PDO has a 38% maximum humidity and a 40% fat content. It is a hard, round rind compact cheese, full of small round holes, yellow in color and has a rich aroma. A semi-hard cheese that is most commonly used for melting. It has a creamy texture and a distinctive, pungent aroma Table cheese, grated over dishes, used in salads, pasta dishes, or on a cheese board. Popular in the Greek fried cheese dish, Saganaki

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Aftertaste: The aftertaste of Graviera is long-lasting and pleasant. It leaves a sweet, buttery finish on the palate. 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 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.

Also read: Top 10 Champagne & Cheese Pairings to Try at Least Once Frequently Asked Questions 1. What kind of cheese is Graviera?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). Appearance: Graviera is a hard cheese with a pale yellow to golden color. It has small, irregular holes scattered throughout its body. Pizza Topping: Graviera can be used as an interesting alternative to mozzarella on pizzas. Its nutty sweetness adds a unique twist to your classic pizza recipe. What sets Graviera apart is its aging process. Aged for a minimum of three months, and up to twelve for a more intense flavor, Graviera develops a pale yellow to golden color that is visually appealing. The longer it ages, the richer the flavor becomes, taking you on a journey through the diverse landscapes of Greek gastronomy. What Does Graviera Taste Like? 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]