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-textured hard cheese, one of Greece's most common cheeses after feta. Depending on the region, it's made from sheep, goat, or cow's milk (often mixed) and matured in large wheels.
It takes its name and character from Swiss gruyère; hence it's referred to as "Greek gruyère." Its taste is sweetish, nutty, and rich; its texture is firm but sliceable. Graviera from Crete, Naxos, and Epirus are the best known.
Nutritional Values of Graviera
As a hard cheese, graviera contains high protein, fat, and calcium; it provides about 390 kcal of energy per 100 grams. Being cheese, its sodium is also notable; moderate consumption is recommended. Values vary by milk type and maturity; they are approximate.
How Should Graviera Be Consumed?
Since graviera is a cheese rich in fat and sodium, it's consumed in moderation as part of a balanced diet; even a small amount gives a rich taste. It's enjoyed sliced at the table, on a meze plate, and grated over dishes.
This information is general; graviera is a food, not a substitute for medical treatment.
How Is Graviera Selected?
Good graviera has a firm-smooth interior, a light yellowish color, a pleasant-nutty smell, and an intact rind. Overly dried-cracked pieces, ones with a sharp-off smell, or unwanted mold on the surface are not preferred.
- Interior should be firm and smooth
- Smell should be pleasant-nutty
- Rind should be intact
How Is Graviera Stored?
Graviera is stored in the refrigerator, wrapped in cheese paper so it can breathe; airtight wrapping causes sweating. Thanks to its firm structure, it lasts long; the cut surface is kept covered.
Using Graviera in the Kitchen
Graviera is used most often on a cheese plate, in meze, sandwiches, pastries, and grated over pasta. Its firm structure also makes it suitable for frying; saganaki, coated in flour and fried, is the best-known example. Grated, it adds a salty-nutty taste to dishes.
Is Graviera Similar to Gruyère?
Yes; graviera is a cheese inspired by the gruyère tradition and resembles it with its sweetish-nutty profile. However, its milk mix and region give it its own distinct character.
Frequently Asked Questions
Is graviera suitable for saganaki?
Yes; thanks to its firm structure, it can be coated in flour and fried in a pan. Along with kefalotyri, it's one of the classic saganaki cheeses.
What milk is graviera made from?
Depending on the region, it's made from sheep, goat, or cow's milk, often mixed. The milk mix affects its taste and texture.
Is graviera grated?
Yes; its firm structure is suitable for grating and adds a salty-nutty taste to pasta, baked dishes, and pastries.