Graviera Agrafon Cheese

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About Graviera Agrafon Cheese

Graviera Agrafon is made in the Agrafa region of Greece. It's a hard cheese from sheep’s milk or a mix of sheep’s and goat’s milk. Aged for at least five months, it develops a sweet and fruity flavor, slightly nutty with a dense texture, ideal for grating or frying as saganaki.

Key Facts

Country of Origin Greece
Specific Origin Agrafa, Thessaly
Protection PDO (1996)
Milk Type Sheep’s milk, Goat’s milk (up to 30%)
Milk Treatment Raw
Fat Content Minimum 40% in dry matter
Moisture Content Maximum 38%
Texture Compact
Flavor Sweet
Aroma Rich
Colors Yellow
Forms Cylindrical
Age 3 months
Rennet Type Animal

What is Graviera Agrafon Cheese?

Graviera Agrafon, recognized as a PDO cheese in 1994, is crafted in the mountainous regions of Agrafa in western Thessaly. It originates from sheep's milk, with the option to include up to 30% goat's milk. The history of this cheese dates back to 1888, pioneered by Raymond Dimitriadis who first produced what was then known as Agrafa cheese.

This hard, cylindrical cheese has a sweet taste and a rich aroma, characterized by its compact mass with small round holes. Its production involves coagulating the milk at warm temperatures, cutting the curd, and pressing it into molds. After molding, the cheese is brined and matured in specific conditions for three months to develop its flavor and texture.

Graviera Agrafon is notable for its balance of moisture and fat, contributing to its creamy yet crumbly texture. It is predominantly exported, enjoying popularity in countries like France, Switzerland, and Germany. This cheese pairs excellently with tannic red wines, making it a favored choice for cheese boards.

Alternative Names for Graviera Agrafon

Γραβιέρα Αγράφων

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