Cretan Graviera Cheese!
The next top trend in the Food Industry..
Despite the fact that Feta cheese is probably the most popular Greek cheese worldwide followed from the Cypriot Halloumi which its demand in the United Kingdom had surpassed every other European country, one other truly delicious Greek cheese promise to come up as one of the next big trends in the food industry and social media food bloggers networks!
Graviera cheese is one of the most popular cheeses in Greece. It’s a hard cheese with a light yellow colour, and it has a slightly sweet and nutty taste. The Cretan version is made with sheep’s milk or sheep’s milk with a small amount of goat’s milk. Its salt content cannot be greater than 2 percent. It’s aged at least five months before coming to market — in caves. It’s formed by hand.
There is also a Graviera made in Naxos, Greece, which uses a small measure of cow’s milk in addition to sheep’s milk.
Like feta, Graviera cheese can be used in many different ways: as a table cheese served as an appetizer, Saganaki (fried) or roasted. It’s used in cooked breakfast and brunch dishes exceptionally in Omelettes or bagels and as a grated cheese, often over pasta. It makes excellent cheese fritters and Greek Saganaki, a pan-seared appetizer with flour, oregano, and a little lemon, traditionally served with bread.
