Graviera Cheese with Red Pepper Flakes 200g-220g

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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 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 is Greece’s second most popular cheese after Feta. The very first Graviera was produced in the country in 1914 by a cheesemaker in the Peloponnese and was based on the recipe of the Swiss Gruyère cheese (even the name itself, Graviera, is somewhat derived from Gruyère), but with one significant difference: cow’s milk was replaced by sheep and goat’s milk. 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. 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 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.

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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.

Table cheese, grated over dishes, used in salads, pasta dishes, or on a cheese board. Popular in the Greek fried cheese dish, Saganaki Aged cheese with a complex flavor that can include notes of fruit, nuts, caramel, and even chocolate 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 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?A semi-hard cheese that is most commonly used for melting. It has a creamy texture and a distinctive, pungent aroma Appearance: Graviera is a hard cheese with a pale yellow to golden color. It has small, irregular holes scattered throughout its body. 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!

Also read: Top 10 Champagne & Cheese Pairings to Try at Least Once Frequently Asked Questions 1. What kind of cheese is Graviera? 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. Aroma: Graviera has a pleasant aroma that is reminiscent of milk. As it matures, it develops a rich, grassy scent that enhances the overall sensory experience. 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. 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.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. 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! 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 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. 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 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 is a hard cheese. It is often characterized by its light to deep yellow color, small irregular holes, and a hard rind. 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.