Graviera Cheese vs Pule Cheese
Graviera Cheese is a hard cow or sheep-milk cheese from Greece, while Pule Cheese is artisan, originating in Serbia.
What Is Graviera Cheese?
Graviera is a hard Greek cheese made in wheels from sheep's or cow's milk, named after the gruyere it resembles. It tastes slightly sweet, sometimes with a burnt caramel note, and ranks second only to feta in Greece.
What Is Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
What's the Difference Between Graviera Cheese and Pule Cheese?
- Origin: Graviera Cheese (Greece), Pule Cheese (Serbia)
- Milk type: Graviera Cheese (cow's or sheep's milk), Pule Cheese (donkey's milk)
- Texture: Graviera Cheese (hard), Pule Cheese (artisan)
- Taste: Graviera Cheese (nutty, sweet), Pule Cheese (nutty and earthy)
Side-by-Side Comparison
| Graviera Cheese | Pule Cheese | |
|---|---|---|
| Country of Origin | Greece | Serbia |
| Specific Origin | Greece | Zasavica |
| Milk Type | Cow's or sheep's milk | Donkey's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Hard | Artisan |
| Rind | Marked with a crisscross pattern from the draining cloth | — |
| Aging | At least 5 months for Crete graviera | — |
| Taste | Nutty, sweet | Nutty and earthy |
Taste Comparison: Does Graviera Cheese Taste Like Pule Cheese?
Graviera Cheese reads as nutty, sweet, while Pule Cheese brings nutty and earthy character. More specifically, Graviera Cheese shows slightly sweet, burnt caramel in the crete version, while Pule Cheese leans toward nutty and earthy, reputedly similar to manchego.
Can You Substitute Graviera Cheese for Pule Cheese?
Graviera Cheese can stand in for Pule Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for artisan. Flavor-wise, Graviera Cheese reads as nutty, sweet while Pule Cheese brings nutty and earthy notes.
Which Is Better, Graviera Cheese or Pule Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Graviera Cheese. For a artisan profile, Pule Cheese is the better fit. Flavor-wise, Graviera Cheese suits recipes that want nutty, sweet notes, while Pule Cheese fits dishes calling for nutty and earthy.
Which is your favorite?
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Frequently Asked Questions
Is Graviera Cheese the same as Pule Cheese?
No, they're distinct cheeses. Graviera Cheese originates in Greece, while Pule Cheese comes from Serbia.
Is Graviera Cheese similar to Pule Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Graviera Cheese for Pule Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Graviera Cheese taste like Pule Cheese?
Graviera Cheese reads as nutty, sweet, while Pule Cheese is nutty and earthy.
What is Graviera Cheese made of?
Graviera Cheese is made from cow or sheep milk (unpasteurized). It's typically aged at least 5 months for crete graviera. It originates in Greece.
What is Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
Which should I choose, Graviera Cheese or Pule Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Graviera Cheese is hard, while Pule Cheese is artisan.