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Graviera Cheese with Red Pepper Flakes 200g-220g

£9.9£99Clearance
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Grilled or Fried Cheese: Graviera is the cheese of choice for making ‘Saganaki’, a popular Greek dish where the cheese is fried until melty and golden. Cheese Board: Graviera is a star addition to any cheese board, offering a delightful contrast with its sweet and nutty flavor. It pairs well with fresh fruits, honey, and robust red wines. Graviera is a type of Greek cheese. It is one of the most popular cheeses in Greece. It’s typically made from sheep’s milk or a mix of sheep and goat’s milk. It’s often used in a variety of dishes including pasta, pies, and cheese platters. The aging process of Graviera can vary, but it’s usually aged for at least five months. Its texture and flavor make it suitable for grating, slicing, and melting. 2. Is Graviera cheese hard or soft? In terms of texture, Graviera is a hard cheese with a light yellow color. It has a slightly salty, buttery taste that complements its sweetness, creating a well-rounded flavor profile. The cheese also has the pleasant aroma of milk, enhancing the overall sensory experience. Graviera Tasting Notes

Pizza Topping: Graviera can be used as an interesting alternative to mozzarella on pizzas. Its nutty sweetness adds a unique twist to your classic pizza recipe. Often used in cooking, particularly in baked dishes like fondues and quiches. Also eaten on its own or with bread Grating Over Dishes: Much like Parmesan, Graviera can be freshly grated over dishes just before serving. It adds a wonderful flavor boost to pasta, soups, and stews. Graviera Agrafon (made in Western Thessaly and Evritania), Graviera Kritis (manufactured in Crete), and Graviera Naxou are the three PDO Gravieras in Greece (from the island of Naxos in the Cyclades). Although not designated as a PDO, outstanding Graviera cheese is also produced on the islands of Tinos (from cow’s milk), Lesvos, the province of Epirus, and the town of Amfilochia. A brief description of Graviera!

Pairing with Wine: Graviera pairs excellently with a variety of wines, especially full-bodied reds. It is perfect for wine-tasting events or a simple evening of relaxation.

Graviera is Greece's second most popular cheese after feta. Made in wheels, the rind of the hard cheese is marked with the characteristic crisscross pattern of its draining cloth. There are various types of graviera produced in Greece. Graviera of Crete is made from sheep's milk and ripened for at least five months. [2] It is slightly sweet, with a pleasant burnt caramel flavor. The graviera of Naxos, in contrast, is mostly made of cow's milk (80–100%). Graviera Naxou (of Naxos) cheese is produced in the island of Naxos, in the Cyclades. It is a cheese with rind, yellow color and compact mass with small holes. It is produced in round wheels from pasteurized cow milk and a mixture that includes a small percentage of sheep and goat milk, the total percentage of which does not exceed 20%. It is categorized as a hard table cheese with a pleasant flavor and light aroma. It has a 38% maximum humidity and a 40% minimum fat content. There are three PDO Gravieras in Greece: Graviera Agrafon (produced in Western Thessaly and Evritania), Graviera Kritis (produced in Crete) and Graviera Naxou (from the island of Naxos in the Cyclades). Production of exceptional Graviera cheese –although not registered as PDO– also takes place in the islands of Tinos (from cow’s milk), Lesvos, as well as in the region of Epirus and the municipality of Amfilochia.Appearance: Graviera is a hard cheese with a pale yellow to golden color. It has small, irregular holes scattered throughout its body.

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