Graviera is one of the most popular cheeses in Greece and this is emphasised by the fact there are three versions that bear a PDO stamp. Meet Graviera Agrafon.
Where does Graviera Agrafon come from?
Graviera Agrafon is a type of Graviera that originates from the Agrafa mountains in Western Thessaly and Evritania. Unlike Graviera Naxou, Graviera Agrafon is made with either sheep’s milk or a combination with goat’s milk (not more than 30%).
How is Graviera Agrafon made?
To make this pressed cooked Greek cheese, local artisans coagulate their milk at 34-36°C for up to 30 minutes. Afterwards, they cut the curds and warm them up to 48-52°C while stirring. Finally, they hoop the cooked curds into moulds, press them for one day and brine them for up to four days. Overall, they mature the wheels of cheese for three to six months at 95% humidity.
At six months, Graviera Agrafon has a compact straw-coloured paste that is full of small round eyes. Its aroma is rich and grassy and its flavour is a touch spicy and goaty. Interestingly, this cheese’s flavour profile has made it more popular overseas than in Greece. Hence, most of the production is exported to France, Switzerland and Germany.
How to serve Graviera Agrafon
Overall, Graviera Agrafon excels as a sliced table cheese. Due to its stronger flavour, it pairs well with equally robust and tannic red wines.
Thank you for reading
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