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. 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. 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. 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.

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. Flavor: Graviera is characterized by its sweet and slightly nutty flavor. Depending on its origin, it may also have a hint of burnt caramel, a touch of spiciness, or a goaty undertone. 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.

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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. 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. Graviera is an essential ingredient for traditional Greek cuisine or the gourmet modern one. It is also becoming a popular ingredient in gourmet cooking. Its creamy texture and nutty flavor make it a great addition to salads, sandwiches, and cheese boards. The intense flavor of this cheese makes it ideal for adding depth and richness to sauces, pasta, and pizzas. In my opinion, making them slightly sweet! 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! Graviera Kritis PDO is made from sheep’s milk on the Greek island of Crete. It is a milk that is exceptionally high in fat and caseins, virtually preserved throughout the change from milk to cheese. When adding goat’s milk, its proportion can be at most 20% of the overall weight in certain situations. It takes at least three months to mature. 3. Graviera Naxou PDO

Sweet and nutty flavor. It can also have a hint of burnt caramel, a touch of spiciness, or a goaty undertone depending on the region it’s made in 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. 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 ( 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]

A semi-hard cheese that is most commonly used for melting. It has a creamy texture and a distinctive, pungent aroma 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. 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. Often used in cooking, particularly in baked dishes like fondues and quiches. Also eaten on its own or with bread

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 hard cheese. It is often characterized by its light to deep yellow color, small irregular holes, and a hard rind. 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. 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 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 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.

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. Table cheese, grated over dishes, used in salads, pasta dishes, or on a cheese board. Popular in the Greek fried cheese dish, Saganaki 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. 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. 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.

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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. 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.