Graviera Cheese with Red Pepper Flakes 200g-220g

Product Information

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

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] 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.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 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! Appearance: Graviera is a hard cheese with a pale yellow to golden color. It has small, irregular holes scattered throughout its body. Table cheese, grated over dishes, used in salads, pasta dishes, or on a cheese board. Popular in the Greek fried cheese dish, Saganaki 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. 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 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! 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. 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.

Also read: Top 10 Champagne & Cheese Pairings to Try at Least Once Frequently Asked Questions 1. What kind of cheese is Graviera? 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.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. 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 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 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.

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