Graviera

Graviera is a type of hard cheese made from sheep's milk, goat's milk, or a mixture of both. It is one of the most popular cheeses in Greece, and it is also produced in other countries such as Cyprus and Crete.

History

The production of Graviera dates back to ancient times. It is believed to have originated in the Mediterranean region, specifically in Greece. The cheese is traditionally made in the mountainous regions of the country, where sheep and goats are commonly raised.

Production

Graviera is made by heating the milk and adding rennet, a natural enzyme that causes the milk to coagulate. The curd is then cut into small pieces, heated again, and pressed into molds. The cheese is then aged for several months to develop its distinctive flavor and texture. The aging process can take anywhere from three months to two years, depending on the desired flavor intensity.

Characteristics

Graviera has a sweet and nutty flavor, with a slightly grainy texture. The cheese is pale yellow in color, with small holes scattered throughout. It is typically sold in large wheels, which can weigh up to 20 kilograms. Graviera can be eaten as is, or used in cooking. It melts well, making it a popular choice for dishes such as moussaka and pastitsio.

Varieties

There are several varieties of Graviera, each with its own unique characteristics. Graviera Naxou is made on the island of Naxos, and is known for its rich, buttery flavor. Graviera Kritis is made in Crete, and has a slightly sharper flavor due to the use of sheep's milk. Graviera Aigaiou is made in the Aegean islands, and is known for its sweet and mild flavor.

See also

• List of Greek cheeses
• Greek cuisine

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Graviera

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  Graviera Kritis Kraounaki Rethymnou