Graviera
Greece's second most popular cheese after Feta. Similar to Swiss Gruyère but made from sheep/goat milk. Each island has distinct variety.
Aging Time
3 months – 1 year
Typical Weight
20 kg
- Style
- Hard
- Milk
- Sheep
- Origin
- Greece · 3 regions
- Ripening
- ≥ 3 months
Tasting Board
Texture
Firm to hard, compact, slightly elastic
Flavor
Sweet, nutty, slightly fruity, buttery
Aroma
Mild, nutty, slightly sweet
History & Origins
Cultural Significance
Second most popular Greek cheese. Each island variety represents local tradition.
PDO — What the Designation Requires
Multiple PDO varieties: Graviera Kritis (Crete), Graviera Naxou (Naxos), Graviera Agrafa. Each has specific production requirements. Naxos version from cow milk, Crete from sheep or goat.
Pairing & Serving
What to Pair It With
Table cheese, saganaki (fried cheese), pairs with honey, fruit, olives, crusty bread.
How to Serve It
Excellent for saganaki. Table cheese. Grating cheese when aged.
Nutrition (per 100g)
| Calories | kcal |
| Protein | g |
| Total Fat | g |
| Saturated Fat | g |
| Sodium | mg |
| Calcium | mg |
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