Classic hard cheese from Epirus, Greece made from sheep and goat milk. Ideal for pan-frying (saganaki) or simply as a table cheese.
Graviera is Greece€™s 2nd most popular cheese after Feta. Created to mimick the Swiss cheese, Gruyere, from which it also takes its name. Not really much like Gruyere, it’s a wonderful cheese in its own right.
- MILK: Pasteurized goat, sheep’s milk
- SERVING: Use in place of Swiss cheese in Greek/American recipes for a more authentic dish. Pair with Greek wine or distillate.
- REGION OF ORIGIN: Greece
- MADE IN Greece