Graviera
One of Greece's most common hard cheeses, made from sheep, goat, or cow milk, with a mildly sweet-nutty flavor and firm texture. Used sliced at the table, fried (saganaki), and grated.
What Is Graviera?
Graviera is a firm, hard cheese and one of the most common cheeses in Greece after feta. Depending on the region, it is made from sheep’s, goat’s, or cow’s milk (often a blend) and aged in large wheels.
It takes its name and character from Swiss Gruyère, which is why it is called “Greek Gruyère.” Its flavor is mildly sweet, nutty, and full-bodied; its texture is firm but sliceable. Graviera from Crete, Naxos, and Epirus are the best known.
Graviera Nutrition
As a hard cheese, graviera is high in protein, fat, and calcium; it provides approximately 390 kcal per 100 g. As a cheese, it also has a notable amount of sodium, so moderate consumption is recommended. Values vary by milk type and aging and are approximate.
How Should Graviera Be Eaten?
Because graviera is rich in fat and sodium, it is eaten in moderation as part of a balanced diet; even a small amount adds a full flavor. It is served sliced at the table or on an appetizer platter, and grated over dishes.
This is general information; graviera is a food and is not a substitute for medical treatment.
How to Choose Graviera
Good graviera has a firm, smooth interior, a pale yellow color, a pleasant, nutty aroma, and an intact rind. Avoid cheese that is overly dry or cracked, has a sharp, spoiled smell, or has unwanted mold on the surface.
- The inside should be firm and smooth
- It should have a pleasant, nutty aroma
- The rind should be intact
How to Store Graviera
Store graviera in the refrigerator, wrapped in cheese paper in a way that lets it breathe; airtight wrapping causes condensation. Its firm texture helps it keep for a long time; keep the cut surface covered.
Using Graviera in the Kitchen
Graviera is most often served on a cheese board, as an appetizer, in sandwiches and savory pastries, and grated over pasta. Its firm texture also makes it suitable for frying; saganaki, made by coating it in flour and frying it, is the best-known example. Grated graviera adds a salty, nutty flavor to dishes.
Is Graviera Similar to Gruyère?
Yes. Graviera is a cheese inspired by the Gruyère tradition and is similar to it in its mildly sweet, nutty profile. However, its milk blend and region give it a character of its own.
Frequently Asked Questions
Is graviera suitable for saganaki?
Yes. Its firm texture makes it suitable for coating in flour and pan-frying. It is one of the classic cheeses for saganaki, along with kefalotyri.
What kind of milk is graviera made from?
Depending on the region, it is made from sheep’s, goat’s, or cow’s milk, often as a blend. The milk blend affects its flavor and texture.
Can graviera be grated?
Yes. Its firm texture makes it suitable for grating, and it adds a salty, nutty flavor to pasta, baked dishes, and savory pastries.