Xynomizithra Kritis is a gorgeous, fluffy white Greek PDO cheese that is a fabulous addition to classic Greek dishes. Read on to learn more about this whey cheese and how best to use it in your cooking.

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Where does Graviera Kritis come from?

As is often the case in Greece, Graviera Kritis is made mostly using sheep’s milk combined with goat’s milk (up to 20%). Moreover, the animals that produce the milk for Graviera Kritis cheese must be allowed to graze freely in the mountainous and semi-mountainous areas of Crete, where the cheese is made. This ensures that no pollutants or pesticides make their way into the milk that produces the cheese.

The other two types of Graviera that bear a PDO stamp are Graviera Naxou and Graviera Agrafon.

How is Graviera Kritis made?

Presently, artisans produce this cheese using traditional methods and ripen their wheels in Lasithio, Iraklion, Hania, and Rethymnos. After maturing for up to five months, Graviera Kritis develops a hard light-yellow paste surrounded by a natural rind.

Overall, its flavour is nutty and sweet, with a subtle savoury aftertaste. Actually, it is one of the most popular cheeses in Greece and is well-liked around the world. 

How to serve Graviera Kritis

Locals often serve this wonderful Greek PDO cheese as an appetiser or grated into soups and salads. Furthermore, it pairs particularly well with fruits including pear, apple, and grapes.

Thank you for reading

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The post Graviera Kritis: The Most Popular Greek Graviera appeared first on Cheese Atlas.