Graviera Naxou Cheese vs San Michali Cheese
Graviera Naxou Cheese
San Michali Cheese
Graviera Naxou Cheese is a elastic cow, goat, or sheep-milk cheese from Greece, while San Michali Cheese is compact, with very small irregular holes and made from cow milk, originating in Greece.
What Is Graviera Naxou Cheese?
Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.
What Is San Michali Cheese?
San Michali is a hard cow's milk cheese from the Greek island of Syros, aged at least four months. It carries PDO status, tastes salty and piquant, and is one of the most expensive cheeses in Greece.
What's the Difference Between Graviera Naxou Cheese and San Michali Cheese?
- Milk type: Graviera Naxou Cheese (Predominantly cow's milk, sheep’s or goat’s milk (up to 20%)), San Michali Cheese (Cow’s milk)
- Texture: Graviera Naxou Cheese (Elastic), San Michali Cheese (Compact, with very small irregular holes)
- Rind: Graviera Naxou Cheese (Smear rind), San Michali Cheese (Often covered with paraffin)
- Aging: Graviera Naxou Cheese (3 months), San Michali Cheese (At least four months)
Side-by-Side Comparison
| Graviera Naxou Cheese | San Michali Cheese | |
|---|---|---|
| Country of Origin | Greece | Greece |
| Specific Origin | Naxos | Island Of Syros |
| Milk Type | Predominantly cow's milk, sheep’s or goat’s milk (up to 20%) | Cow’s milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Elastic | Compact, with very small irregular holes |
| Rind | Smear rind | Often covered with paraffin |
| Aging | 3 months | At least four months |
| Taste | — | Salty, peppery |
Taste Comparison: Does Graviera Naxou Cheese Taste Like San Michali Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Graviera Naxou Cheese at 3 months develops a different profile than San Michali Cheese at at least four months.
Can You Substitute Graviera Naxou Cheese for San Michali Cheese?
Graviera Naxou Cheese can stand in for San Michali Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect elastic bite and body where the recipe calls for compact, with very small irregular holes.
Which Is Better, Graviera Naxou Cheese or San Michali Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a elastic cheese, go with Graviera Naxou Cheese. For a compact, with very small irregular holes profile, San Michali Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Graviera Naxou Cheese the same as San Michali Cheese?
No, they're distinct cheeses. Graviera Naxou Cheese is made from cow, goat, or sheep milk; San Michali Cheese uses cow. Aging also differs: Graviera Naxou Cheese is typically aged 3 months, San Michali Cheese at least four months.
Is Graviera Naxou Cheese similar to San Michali Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Graviera Naxou Cheese for San Michali Cheese?
You can, but expect a shift in richness and milk character.
Does Graviera Naxou Cheese taste like San Michali Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Graviera Naxou Cheese made of?
Graviera Naxou Cheese is made from cow, goat, or sheep milk (pasteurized), using traditional lamb's stomach rennet. It's typically aged 3 months. It originates in Greece.
What is San Michali Cheese made of?
San Michali Cheese is made from cow milk (pasteurized). It's typically aged at least four months. It originates in Greece.
Which should I choose, Graviera Naxou Cheese or San Michali Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Graviera Naxou Cheese is elastic, while San Michali Cheese is compact, with very small irregular holes.