Graviéra

Graviéra is a versatile hard sheep or cow's milk cheese (not to be confused with the similar sounding Swiss and French gruyère) that comes with a distinct basket-like rind.

It’s used in numerous baked recipes, in salads, in saganåki, or grated on pasta. Various places in Greece produce their own versions; three are designated ΠΟΠ (PDO):

Γραβιέρα Αγράφων (Graviéra Agráfon) Hard table cheese full of small holes produced in the Agraáfa region around Kardítsa in Thessaly, made exclusively from sheep's milk or a mixture of sheep milk and no more than 30% goat milk. A good wine cheese.

Γραβιέρα Αμφιλοχίας (Graviéra Amfilochías) Aged six months, from Amphilocías in the Central Greek region of Aetolía-Akarnanía.

Γραβιέρα Γεωργιάδη (Graviéra Yeorgiádi) a slightly sharp version made from semi-fat cow's milk

Γραβιέρα Κρήτης (Graviéra Krítis) Pale yellow sheep's milk cheese made on Crete, with a maximum of 20% goat's milk. It has a slightly sweet nutty flavour. Said to be the most popular cheese in Greece after feta!

Γραβιέρα Νάξου (Graviéra Náxou) made with cow's milk on Naxos. A sweet buttery table cheese, the only Graviéra made exclusively with cow's milk.

Γραβιέρα σπηλιάς (Graviéra spiliás) or Τυρί Σπηλιάς (Tyrí Spiliás) Literally 'cave Graviéra' aged for a year in special caves in Crete and elsewhere, after spending six months marinating in wine, oil and herbs

They also traditionally make Graviéra on Lésvos, but increasingly the island uses its milk to make its excellent ladotyri instead.