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Graviera Cheese with Red Pepper Flakes 200g-220g

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Graviera is a type of Greek cheese. It is one of the most popular cheeses in Greece. It’s typically made from sheep’s milk or a mix of sheep and goat’s milk. It’s often used in a variety of dishes including pasta, pies, and cheese platters. The aging process of Graviera can vary, but it’s usually aged for at least five months. Its texture and flavor make it suitable for grating, slicing, and melting. 2. Is Graviera cheese hard or soft? Graviera Naxou (of Naxos) cheese is produced in the island of Naxos, in the Cyclades. It is a cheese with rind, yellow color and compact mass with small holes. It is produced in round wheels from pasteurized cow milk and a mixture that includes a small percentage of sheep and goat milk, the total percentage of which does not exceed 20%. It is categorized as a hard table cheese with a pleasant flavor and light aroma. It has a 38% maximum humidity and a 40% minimum fat content. Graviera ( Greek: γραβιέρα [ɣraˈvʝera]) is a cheese from Greece produced in various parts of Greece, the main of which are Crete, Lesbos, Naxos and Amfilochia. It resembles gruyère, a Swiss cheese from whose name "graviera" is derived. [1]

Graviera offers a unique flavor profile that is both complex and delightful. It’s characterized by a sweet and slightly nutty taste that sets it apart from other cheeses. Depending on the region in Greece where it’s made, the flavors can vary subtly. Cooking: Graviera’s melting properties make it an excellent choice for cooking. You can use it in pasta dishes, risottos, or baked goods for a burst of Greek flavor. 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 Dessert Cheese: Due to its slight sweetness, Graviera can be served as a dessert cheese. Combine it with fruits like pears and apples, or drizzle it with honey for a decadent treat.

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Grating Over Dishes: Much like Parmesan, Graviera can be freshly grated over dishes just before serving. It adds a wonderful flavor boost to pasta, soups, and stews. Sandwiches and Burgers: Graviera can be used in sandwiches and burgers, either grated or in slices. Its rich flavor enhances the overall taste of these dishes. Table cheese, grated over dishes, used in salads, pasta dishes, or on a cheese board. Popular in the Greek fried cheese dish, Saganaki Aftertaste: The aftertaste of Graviera is long-lasting and pleasant. It leaves a sweet, buttery finish on the palate. Cheese Board: Graviera is a star addition to any cheese board, offering a delightful contrast with its sweet and nutty flavor. It pairs well with fresh fruits, honey, and robust red wines.

Graviera Agrafon PDO is made from sheep’s milk or goat’s milk in the hilly highlands of Agrafa (Western Thessaly / Evritania). The proportion of goat’s milk in the overall weight must not exceed 30%. Graviera Agrafon is tougher and spicier than other comparable cheeses due to the inclusion of goat’s milk. It is a firm, round-rind compact cheese with tiny round holes that is yellow and has a strong scent. It has a maximum humidity of 38% and a fat content of 40%. 2. Graviera Kritis PDO 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 is Greece's second most popular cheese after feta. Made in wheels, the rind of the hard cheese is marked with the characteristic crisscross pattern of its draining cloth. There are various types of graviera produced in Greece. Graviera of Crete is made from sheep's milk and ripened for at least five months. [2] It is slightly sweet, with a pleasant burnt caramel flavor. The graviera of Naxos, in contrast, is mostly made of cow's milk (80–100%). 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 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! 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.

Graviera is an essential ingredient for traditional Greek cuisine or the gourmet modern one. It is also becoming a popular ingredient in gourmet cooking. Its creamy texture and nutty flavor make it a great addition to salads, sandwiches, and cheese boards. The intense flavor of this cheese makes it ideal for adding depth and richness to sauces, pasta, and pizzas. In my opinion, making them slightly sweet!

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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. Sweet and nutty flavor. It can also have a hint of burnt caramel, a touch of spiciness, or a goaty undertone depending on the region it’s made in 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 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.

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 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 is a hard cheese. It is often characterized by its light to deep yellow color, small irregular holes, and a hard rind.

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. The maturing of the cheese occurs in rooms at 12-15°C temperature and humidity of approximately 85%. During this stage, the surface of the cheese is salted repeatedly for 3 weeks, until it obtains a 2% content in salt. When the salting of the cheese is completed, it is transported in an area at 16-18°C, where it stays for a month and then is placed in booths with a temperature of 12-15°C and 90-95% humidity for the maturing to complete. The total time of maturation is 3-6 months. During the maturing process, a micro-flora develops on the surface, which contributes to the maturing and the development of the organoleptic characteristics of the cheese. The cheese is then covered in natural beeswax. What sets Graviera apart is its aging process. Aged for a minimum of three months, and up to twelve for a more intense flavor, Graviera develops a pale yellow to golden color that is visually appealing. The longer it ages, the richer the flavor becomes, taking you on a journey through the diverse landscapes of Greek gastronomy. What Does Graviera Taste Like? This Greek cheese may be eaten sliced, fried, shredded over pasta dishes and salads, and baked in casseroles. It is also ideal for creating cheese fritters. Graviera cheese has a lot of saturated fat and salt but is also strong in protein and calcium. Outside of Greece, Graviera cheese is widely available. Often used in cooking, particularly in baked dishes like fondues and quiches. Also eaten on its own or with bread

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