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.

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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

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

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Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Graviera Agrafon appeared first on Cheese Atlas.

Greece is a cheesemaking and cheese eating powerhouse. And without a doubt, Graviera is one of the most popular cheeses in the country. Read on to learn about one of the best, Graviera Naxou.

The post Graviera Naxou appeared first on Cheese Atlas.