Graviera Agrafon PDO
Second perhaps only to Feta, Graviera is one of Greece's most well-known cheeses. First produced nearly a century ago, it was initially based on a recipe for Swiss Gruyère. It has since evolved into its own specialty, with different regions throughout Greece producing their own version, each boasting unique characteristics and flavours of the local terroir.
Graviera Kritis is produced from sheep’s milk on the island of Crete, while Graviera Naxou of Naxos Island is usually made with cow's milk. The rarest of the three, Graviera Agrafon is produced in the rugged mountains of Agrafa in the far south of Pindus, a mountain range known colloquially as the spine of Greece.
Protected by PDO status since 1994, Agrafon must be matured for a minimum of three months and made with a combination of two milks - 15% goat and 85% sheep. Enshrined in beeswax, once cut into, Graviera Agrafon reveals a firm, creamy paste dotted with numerous small eyes. With a rich aroma, sweet and herbaceous notes linger beautifully, reminiscent of the sun-kissed climate enjoyed by the region's tenacious goats and sheep.
An excellent choice for your summer cheeseboard, Agrafon also grates well, making it a perfect addition to sauces, salad and pasta!
Sheep and Goat's Milk