🧀 Graviera
Also known as: Gravyera, Γραβιέρα
Graviera is a Greek hard cheese made in several regions; Graviera Kritis, Graviera Naxou and Graviera Agrafon are protected designations of origin.
Graviera is a Greek hard cheese. Three varieties are protected designations of origin (PDO): Graviera Kritis from Crete, Graviera Naxou from the island of Naxos and Graviera Agrafon from the Agrafa area. All three are cylindrical cheeses made from milk produced in their own areas.
Graviera Kritis is made from sheep's milk or sheep's milk with up to 20% goat's milk. The milk is coagulated at 34–36 °C, the curd is reheated to 50–52 °C while stirred, then moulded and pressed; the cheese is brined for one to five days and ripened at 14–18 °C for at least three months, with dry salting of the surface up to ten times. Graviera Agrafon is made from sheep's milk or with up to 30% goat's milk and also ripens at least three months.
Graviera or Gruyère, Parmesan, Pecorino? The name alone is not a recipe: three Greek PDO cheeses share it, each with its own area and milk. Graviera Kritis is mostly sheep’s milk, Graviera Naxou cow’s milk, so they do not taste or behave alike. By process, the curd is reheated to 50–52 °C, moulded, pressed, brined and ripened for at least three months in the sheep’s milk versions. Graviera Naxou ripens for about 70–80 days, so age is another difference between the three.
Look for the full names “Graviera Kritis”, “Graviera Naxou” or “Graviera Agrafon” and the EU PDO symbol, the protected designation of origin; the word “graviera” alone does not say which cheese or place it comes from. The pack shows the milk, which differs between the three. Naxou comes in two sizes, about 3–4 kg and 8–9 kg, so a wedge is cut from a larger cylinder. Find it at a supermarket cheese counter, a delicatessen or a Greek food shop.
Graviera Naxou is made from cow's milk, or cow's milk mixed with sheep's and goat's milk (up to 20%), and ripens for about 70–80 days; it is made in two sizes of about 3–4 kg and 8–9 kg. The Naxou and Agrafon decisions set at least 40% fat in dry matter and at most 38% moisture.
Facts
| Raw material | Sheep's milk (Kritis, Agrafon, with some goat's); Naxou: cow's milk |
|---|---|
| Country | Greece |
| Region | Crete, Naxos, Agrafa |
| Duration | At least 3 months (Kritis, Agrafon); Naxou about 70–80 days |
| Legal basis | PDO Graviera Kritis, Naxou, Agrafon — Greek ministerial decisions |
How it connects to Cheese
🧀 Graviera → kind of → 🪨 Hard cheeses → kind of → 🧀 Cheese
Links
- Made from which milk
- 🥛 Sheep's milk
- Part of
- 🪨 Hard cheeses, 🇬🇷 Greek cheeses
- Similar and different
- 🧀 Dodoni Yellow Cheeses, 🧀 Kefalotyri
Frequently asked questions
Is graviera like Gruyère, Parmesan or Pecorino?
No. The name alone is not a recipe: three Greek PDO cheeses share it, each with its own area and milk.
How long does graviera ripen?
Graviera Kritis and Agrafon at least three months; Naxou about 70–80 days.
How much goat's milk can graviera contain?
Up to 20% in the Kritis version and up to 30% in the Agrafon version, both sheep's milk based.
What should I look for on a graviera pack?
The full name (Kritis, Naxou or Agrafon) and the EU PDO symbol, since the word graviera alone does not say which cheese or place.
Is graviera a hard cheese?
Yes, graviera is a Greek hard cheese, a cylinder pressed and ripened for months.
What to read next
- 🧀 Dodoni Yellow Cheeses — Dodoni Yellow Cheeses is the range of Greek hard and semi-hard 'yellow' cheeses from Dodoni in Epirus: Kefalograviera PDO, kefalotyri, cow's and sheep's milk graviera and toast cheese.
- 🧀 Kefalotyri — Kefalotyri is a hard Greek cheese made traditionally from sheep's milk or a mix of sheep's and goat's milk.
Similar
🧀 Kefalotyri · 🧀 Shanklish · 🧀 Rumi cheese · 🧀 Sbrinz · 🧀 Cheshire · 🧀 Red Leicester
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.