🧀 Graviera
Also known as: Gravyera, Γραβιέρα
Graviera is a Greek hard cheese made in several regions; Graviera Kritis, Graviera Naxou and Graviera Agrafon are protected designations of origin.
Graviera is a Greek hard cheese. Three varieties are protected designations of origin (PDO): Graviera Kritis from Crete, Graviera Naxou from the island of Naxos and Graviera Agrafon from the Agrafa area. All three are cylindrical cheeses made from milk produced in their own areas.
Graviera Kritis is made from sheep's milk or sheep's milk with up to 20% goat's milk. The milk is coagulated at 34–36 °C, the curd is reheated to 50–52 °C while stirred, then moulded and pressed; the cheese is brined for one to five days and ripened at 14–18 °C for at least three months, with dry salting of the surface up to ten times. Graviera Agrafon is made from sheep's milk or with up to 30% goat's milk and also ripens at least three months.
Graviera Naxou is made from cow's milk, or cow's milk mixed with sheep's and goat's milk (up to 20%), and ripens for about 70–80 days; it is made in two sizes of about 3–4 kg and 8–9 kg. The Naxou and Agrafon decisions set at least 40% fat in dry matter and at most 38% moisture.
Facts
| Raw material | Sheep's milk (Kritis, Agrafon, with some goat's); Naxou: cow's milk |
|---|---|
| Country | Greece |
| Region | Crete, Naxos, Agrafa |
| Duration | At least 3 months (Kritis, Agrafon); Naxou about 70–80 days |
| Legal basis | PDO Graviera Kritis, Naxou, Agrafon — Greek ministerial decisions |
What it includes
How it connects to Cheese
🧀 Graviera → kind of → 🪨 Hard cheeses → kind of → 🧀 Cheese
Links
- Made from which milk
- 🥛 Sheep's milk
- Part of
- 🪨 Hard cheeses, 🇬🇷 Greek cheeses
- Similar and different
- 🧀 Dodoni Yellow Cheeses, 🧀 Kefalotyri
Frequently asked questions
What milk is graviera made from?
Graviera Kritis and Graviera Agrafon are made from sheep's milk, with up to 20% and 30% goat's milk allowed respectively; Graviera Naxou is made from cow's milk, possibly mixed with sheep's and goat's milk.
How long does graviera ripen?
Graviera Kritis and Graviera Agrafon ripen at least three months; Graviera Naxou about 70–80 days.
Which graviera cheeses are protected?
Graviera Kritis (Crete), Graviera Naxou (Naxos) and Graviera Agrafon (Agrafa) each have a protected designation of origin recognised by a Greek ministerial decision.
What to read next
- 🧀 Dodoni Yellow Cheeses — Dodoni Yellow Cheeses is the range of Greek hard and semi-hard 'yellow' cheeses from Dodoni in Epirus: Kefalograviera PDO, kefalotyri, cow's and sheep's milk graviera and toast cheese.
- 🧀 Kefalotyri — Kefalotyri is a hard Greek cheese made traditionally from sheep's milk or a mix of sheep's and goat's milk.
Similar
🧀 Kefalotyri · 🧀 Shanklish · 🧀 Rumi cheese · 🧀 Sbrinz · 🧀 Cheshire · 🧀 Red Leicester
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.
Sources
- Greek Ministerial Decision No. 313047 (14.1.1994) recognising the PDO 'Graviera Kritis' (WIPO Lex GR056)
- Greek Ministerial Decision No. 313071 recognising the PDO 'Graviera Naxou' (WIPO Lex)
- Greek Ministerial Decision No. 313045 (14.1.1994) recognising the PDO 'Graviera Agrafon' (WIPO Lex GR054)