Graviera
Sign in to saveGraviera ( ) is a cheese from Greece produced in various parts of Greece, the main varieties of which are Crete, Lesbos, Naxos and Amfilochia. It resembles gruyère, a Swiss cheese from whose name "graviera" is derived.
Key facts
- Cheese.name
- Graviera
- Cheese.image
- Graviera Kritis Kraounaki Rethymnou.jpg
- Cheese.country
- Greece
- Cheese.region
- AmfilochiaCreteLesbosNaxos
- Cheese.source
- cowgoatsheep
- Cheese.pasteurized
- Yes
- Cheese.texture
- hard
- Cheese.aging
- 5–12 months
- Cheese.certification
- PDO
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Graviera ( ) is a cheese from Greece produced in various parts of Greece, the main varieties of which are Crete, Lesbos, Naxos and Amfilochia. It resembles gruyère, a Swiss cheese from whose name "graviera" is derived.
Graviera is Greece's second most popular cheese after feta. Made in wheels, the hard cheese has its rind marked with the characteristic crisscross pattern of its draining cloth. There are various types of graviera produced in Greece. Graviera of Crete is made from sheep's milk and ripened for at least five months. It is slightly sweet, with a pleasant burnt caramel flavor. The graviera of Naxos, in contrast, is mostly made of cow's milk (80–100%).