Graviera
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.
Key Facts
| Country of Origin | Greece |
| Specific Origin | Greece |
| Milk Type | Cow's or sheep's milk |
| Milk Treatment | Unpasteurized |
| Rind | Marked with a crisscross pattern from the draining cloth |
| Texture | Hard |
| Flavor | Nutty, sweet |
| Forms | Wheels |
| Age | At least 5 months for Crete graviera |
| Also Known As | Naxos graviera, Crete graviera |
What is Graviera Cheese?
Graviera is a hard cheese produced across Greece, with the main varieties coming from Crete, Lesbos, Naxos and Amfilochia. Its name comes from gruyere, the Swiss cheese it resembles. After feta, it is the most popular cheese in the country.
The cheese is made in wheels and drained in cloth, which leaves a crisscross pattern on the rind. Milk varies by region. The Cretan version uses sheep's milk and ripens for at least five months, while graviera from Naxos is mostly cow's milk, 80 to 100 percent.
The flavor runs slightly sweet, and the Cretan style carries a burnt caramel note.
Graviera is sliced and eaten as is, fried as saganaki for a snack, grated over pasta, baked in a casserole, or cut into cubes and shavings for salads. Gruyere can stand in for it, though graviera is homier. Three versions carry protected designation of origin status in the EU and the UK: Graviera Kritis, Graviera Agrafon and Graviera Naxou.
How Does Graviera Cheese Compare?
The most relevant cheeses to compare Graviera against.
