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: sub for Swiss in Greek recipes for more authenticity
PAIRING: Greek wine, Greek distillates
REGION OF ORIGIN: Greece
MADE IN GREECE