About the Greek Cheese Graviera Kritis

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Graviera Kritis Greek cheese is made from sheep’s milk. Sometimes goat’s milk is added, but when this is done, the amount cannot exceed 20% of the milk. Graviera Kritis cheese is rich in fat and caseins.

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 diet of the sheep and goats consists mainly of flora in the area where they live. This cheese is produced using traditional methods and is ripened in facilities that are located in Lasithio, Iraklion, Hania, and Rethymnos.

Graviera Kritis Greek cheese is a hard table cheese that is a light yellow color. The cheese matures for 3 – 5 months before going to market. The taste of Graviera Kritis cheese is nutty and slightly sweet with a bit of a salty aftertaste. It is one of the most popular cheeses in Greece and can be found widely outside of Greece as well. Graviera Kritis cheese can be served as an appetizer or grated into soups and salads. It pairs especially well with fruits including pear, apple, and grapes. Graviera Kritis also pairs nicely with wine.

Since 1996, Graviera Kritis Greek cheese has certification of protected designation of origin (PDO). This is when the cheese officially became known as Graviera Kritis.

Type of Greek Cheese

Graviera Kritis Greek cheese is a hard cheese that is made of sheep’s milk, sometimes with a bit of goat’s milk.

Where Graviera Kritis Greek Cheese is Produced

Graviera Kritis Greek cheese is produced in Crete, mainly the prefectures of Rethymnos, Hania, Iraklion, and Lasithio.

Graviera Kritis Greek Cheese Flavor Description

Graviera Kritis Greek cheese has a nutty and slightly sweet taste with a hint of a salty aftertaste.

Facts About Graviera Kritis Greek Cheese

  • In 1996, Graviera Kritis cheese was give PDO status and was officially named
  • If goat’s milk is used in the making of Graviera Kritis Greek cheese, it cannot exceed 20% of the total amount of milk
  • The diet of the sheep and goats are based on the flora of the area
  • Graviera Kritis cheese has a history that dates back centuries
  • Graviera Kritis Greek cheese is best stored wrapped in a cotton or linen fabric in the refrigerator
  • Taking Graviera Kritis out of the fridge 1 – 2 hours before serving it will allow its full flavor to be enjoyed
  • The animals that produce the milk for Graviera Kritis Greek cheese must be allowed to graze freely in the mountainous and semi-mountainous areas to make sure the milk is not affected by pollution or pesticides

Try Graviera Kritis Greek cheese with your favourite salad, fruits, or wine.

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This post was written by GreekBoston.com

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