Cheeses
Graviera
Γραβιέρα
Crete, Greece
Greece's second most popular cheese: a hard, nutty, slightly sweet cheese from Crete, Naxos, or Agrafa. Aged for months, served as a table cheese or for saganaki, a PDO cheese.
Original eatfuls sticker artwork
What it is
A closer look at Graviera.
Greece's second most popular cheese: a hard, nutty, slightly sweet cheese from Crete, Naxos, or Agrafa. Aged for months, served as a table cheese or for saganaki, a PDO cheese.
What to look for
Know it when you find it.
Pale yellow, firm, nutty, slightly sweet hard cheese with small holes, served in slices or fried as saganaki, a PDO cheese.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Graviera.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Tuscany, Italy
Accasciato
Accasciato is a named Italian cheese from Tuscany, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Italy
Acceglio
Acceglio is a named Italian cheese from Acceglio, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Adjara, Georgia
Adjarian Cheese in Butter
Ბორანო
Young cheese melted in clarified butter until it separates into strings sitting in a pool of golden fat, eaten with bread.
Veneto, Italy
Acidino
Acidino is a named Italian cheese from Veneto, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
North Caucasus, Russia
Adygei Cheese
Адыгейский сыр
Soft Circassian cheese from the North Caucasus.