Hard & aged
Sheep’s milk
Graviera
Greece’s take on Gruyère, made mostly from sheep’s milk.
Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.
Introduced in the twentieth century as a Greek answer to the Swiss alpine wheel, and now the country's second most-eaten cheese after feta. The Cretan version uses sheep's milk with a little goat.
Sweet, nutty and mildly caramelised, firmer and drier than Gruyère. Fried in a pan as *saganaki*, it browns and holds its shape.
Tastes of
toasted nut
caramel
lanolin
sweet milk
Put it next to
Saganaki
Assyrtiko
Honey
Thyme
Tasting notes
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