Graviera

Graviera

What it is

A Greek cheesemaker copied Swiss Gruyère in 1914, and the borrowed name kept the borrowed method while the milk changed: the Cretan graviera is ewe's milk, with up to a fifth goat. Three separate PDOs now carry the name — Crete, Naxos and Agrafa — and they are not interchangeable.

In the kitchen

For saganaki, cut it a full centimetre thick, dust it in flour and drop it into a dry, properly hot pan; thinner slices leak fat and go rubbery before the crust forms.

Goes with

Honey Tomato Oregano Lemon Olive oil Watermelon

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