Graviera Cheese with Red Pepper Flakes 200g-220g

Product Information

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. 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. 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. Graviera Kritis PDO is made from sheep’s milk on the Greek island of Crete. It is a milk that is exceptionally high in fat and caseins, virtually preserved throughout the change from milk to cheese. When adding goat’s milk, its proportion can be at most 20% of the overall weight in certain situations. It takes at least three months to mature. 3. Graviera Naxou PDO

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 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. 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!Regardless of flavor, there are certain characteristics that make a good Graviera stand out: its hard natural rind, its compact mass with small holes, and its light to dark –depending on the milk used for its production– yellow color. Graviera cheese is molded into wheels of varying weight (5, 10 and up to 25 kilos) and shape, while each type has its own particular flavor determined by the fauna of the region it is produced. Spiciness depends on how long the cheese was left to mature; sweeter Gravieras have usually matured only for a short period of time, whereas extra mature cheeses are always spicier. Namely, sweet Graviera has been left to mature for at least 5 months, mature Graviera at least 7 months (spicier than the previous offering), while extra mature Graviera has been left to ripen for approximately 12 months (with an even spicier and full-rounded flavor). 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. 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 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.

Aftertaste: The aftertaste of Graviera is long-lasting and pleasant. It leaves a sweet, buttery finish on the palate. Aged cheese with a complex flavor that can include notes of fruit, nuts, caramel, and even chocolate 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 Naxou (of Naxos) cheese is made on the Cycladic island of Naxos. It has a rind, a golden tint, and a compact bulk with little holes. It is made in circular wheels using pasteurized cow milk plus a tiny amount of sheep and goat milk, with a total percentage of no more than 20%. It’s a firm table cheese with a good taste and a faint scent. It has a maximum humidity of 38% and a minimum fat content of 40%. In conclusion 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. 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.