Graviera Agrafon Γραβιέρα Αγράφων
A mountain-crafted graviera from central Greece delivering dense texture, savoury complexity, and herbal sheep milk tones.
- Type
- cheese
- Designation
- PDO
- Made from
- sheep and goat milk
- Where
- Thessaly, Central Greece
- Season
- all-year
- Price
- €€€
Taste and texture
Earthy, robust, and nutty with subtle mountain herb notes and a savoury finish. The texture is firm and compact with scattered small eyes.
hard
saltysharpcreamyfruitybittersweetintense
How to buy
Purchase from specialist Greek delis that store well-aged wheels with an intact natural rind.
Look for the Agrafa PDO certification guaranteeing high-altitude mountain pasture production.
The rules in short
Manufactured in the Agrafa mountain range using sheep milk, with up to thirty percent goat milk permitted. Cured for at least three months.
Serving ideas
- Paired with dried figs and full-bodied red wine
- Grated over hearty bean soups and stews
- Served on meze platters with cured olives
Substitutes
Pecorino Toscano, Gruyere.
Cooked in
Check the register. Designations are listed from our own working list and have not yet been checked against the EU register. Check eAmbrosia before relying on a name.