Graviera Cheese with Red Pepper Flakes 200g-220g

Product Information

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. 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!

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. Graviera cheese is made in many places around Greece, most notably on Naxos, Lesbos, Crete, and Amfilochia islands. 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.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. 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. 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?

In terms of texture, Graviera is a hard cheese with a light yellow color. It has a slightly salty, buttery taste that complements its sweetness, creating a well-rounded flavor profile. The cheese also has the pleasant aroma of milk, enhancing the overall sensory experience. Graviera Tasting Notes Also read: Top 10 Champagne & Cheese Pairings to Try at Least Once Frequently Asked Questions 1. What kind of cheese is Graviera? 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.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.

Appearance: Graviera is a hard cheese with a pale yellow to golden color. It has small, irregular holes scattered throughout its body. A semi-hard cheese that is most commonly used for melting. It has a creamy texture and a distinctive, pungent aroma 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. 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. 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.

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