Greece Foodies

Graviera: The big Greek cheese

Graviera is a big Greek cheese that is becoming increasingly popular worldwide. Try it today to discover why it's one of the most beloved ones!

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Graviera is a big Greek cheese that is becoming increasingly popular worldwide! It has a unique taste from its special blend of sheep and goat milk, which gives it a distinct flavor. Its semi-hard texture makes it perfect for slicing and grating over dishes or melting in sauces. It pairs especially well with other Greek dishes, like spanakopita and moussaka. Try it today to discover why it’s one of the most beloved Greek cheeses!

Graviera is an essential ingredient for traditional Greek cuisine or the gourmet modern one. It is also becoming a popular ingredient in gourmet cooking. Its creamy texture and nutty flavor make it a great addition to salads, sandwiches, and cheese boards. The intense flavor of this cheese makes it ideal for adding depth and richness to sauces, pasta, and pizzas. In my opinion, making them slightly sweet!

Let’s check some details, below!

A brief history of Graviera!

After Feta, Graviera is one of the most popular cheeses in the country. The first one was made in the nation in 1914 by a cheesemaker in the Peloponnese and was based on the recipe of the Swiss Gruyère cheese. Still, with one major difference: Cow’s milk was substituted with sheep and goat’s milk.

Graviera Agrafon (made in Western Thessaly and Evritania), Graviera Kritis (manufactured in Crete), and Graviera Naxou are the three PDO Gravieras in Greece (from the island of Naxos in the Cyclades). Although not designated as a PDO, outstanding Graviera cheese is also produced on the islands of Tinos (from cow’s milk), Lesvos, the province of Epirus, and the town of Amfilochia.

A brief description of Graviera!

The cheese acquired the protected designation of origin status in 1996. (PDO). This implies that any “graviera” cheese created in places other than the defined regions of Greece is not genuine graviera cheese.

This Greek cheese may be eaten sliced, fried, shredded over pasta dishes and salads, and baked in casseroles. It is also ideal for creating cheese fritters. Graviera cheese has a lot of saturated fat and salt but is also strong in protein and calcium. Outside of Greece, Graviera cheese is widely available. 

Graviera is a Greek cheese prepared from cow’s milk or a mix of cow’s and sheep’s milk. Graviera is a pale yellow, firm cheese with uneven holes. The texture of Graviera cheese is greasy.

Graviera cheese is made in many places around Greece, most notably on Naxos, Lesbos, Crete, and Amfilochia islands.

It is nutty and somewhat sweet. The Cretan variant tastes like a burned caramel. Young graviera cheese has a sweet and fruity flavor. You can find it in specialty cheese shops or in all the supermarkets/grocery stores. It is also available for purchase online!

More on the types of Graviera PDO in Greece

1. Graviera Agrafon PDO

Graviera Agrafon PDO is made from sheep’s milk or goat’s milk in the hilly highlands of Agrafa (Western Thessaly / Evritania). The proportion of goat’s milk in the overall weight must not exceed 30%. Graviera Agrafon is tougher and spicier than other comparable cheeses due to the inclusion of goat’s milk. It is a firm, round-rind compact cheese with tiny round holes that is yellow and has a strong scent. It has a maximum humidity of 38% and a fat content of 40%.

2. Graviera Kritis PDO

Graviera Kritis PDO is made from sheep’s milk on the Greek island of Crete. It is a milk that is exceptionally high in fat and caseins, virtually preserved throughout the change from milk to cheese. When adding goat’s milk, its proportion can be at most 20% of the overall weight in certain situations. It takes at least three months to mature.

3. Graviera Naxou PDO

Graviera Naxou (of Naxos) cheese is made on the Cycladic island of Naxos. It has a rind, a golden tint, and a compact bulk with little holes. It is made in circular wheels using pasteurized cow milk plus a tiny amount of sheep and goat milk, with a total percentage of no more than 20%. It’s a firm table cheese with a good taste and a faint scent. It has a maximum humidity of 38% and a minimum fat content of 40%.

In conclusion

Whether you’re looking for something special to add to your Greek dish or are just curious about this delectable Greek cheese, Graviera is sure to please! Try it today and discover why Greek cheese lovers worldwide are raving about it.

The possibilities are endless, so don’t delay – Try it for yourself today. You won’t regret it! Enjoy Greek cheese in a whole new way with Graviera.

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