A popular, Greek, yellow cheese, mainly produced in Crete, and related to Swiss gruyere. It is made in wheels, aged for atleast 5 months, and its hard rind displays a crisscross patten. In Crete sheeps milk is used, producing a slightly sweet, burnt caramel flavour, while in Naxos cows milk is used instead.
[10]
[11]
[12]Links
[1] https://www.gourmed.net/en
[2] https://www.gourmed.net/en/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/en/glossary/graviera&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/graviera_0.jpg?itok=sSoK0lOp&description=Graviera
[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/grapefruit
[7] https://www.gourmed.net/en/glossary/green-bean
[8] https://www.gourmed.net/en/recipes/all-recipes/pastaflora
[9] https://www.gourmed.net/en/recipes/all/red-snapper-tahina
[10] https://www.gourmed.net/en/recipes/all-recipes/fresh-tomato-caper-and-cilantro-sauce
[11] https://www.gourmed.net/en/recipes/rabbit-casserole-onions-and-wine-vinegar-comlek
[12] https://www.gourmed.net/en/recipes/all/ginger-and-honey-cookies
