Cretan Graviera Cheese (Gruyere) 1,420Kg-1,470Kg

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Saganaki is a delicious and versatile dish that can be made with a variety of cheeses, each with its own unique flavor and texture. Here are four different cheese options for making perfect saganaki, along with instructions for each: 1. Feta Saganaki In dishes like Alsatian choucroute garnie, Gruyère complements sauerkraut, sausages, and other ingredients. Its excellent quality, the traditional method of preparation, its pure materials and its delightful taste, make it unique and secure for it a place in the table of every family in Crete. Comes in varieties ranging from young and mild to aged and intense. It has a sweet, creamy, and nutty flavor

A good substitute for Graviera cheese is Gruyere cheese. It has a nutty, slightly sweet flavor, similar to Graviera, but with a firmer texture. It’s also a good melting cheese, making it a great choice for recipes that call for Graviera. Graviera Cheese Substitute Kefalotyri and kefalograviera are both made from sheep’s milk or a combination of sheep’s and goat’s milk. Kefalotyri usually aged for longer and has a sharper, more pungent flavor than kefalograviera does. Both cheeses are salty and can be used as table cheeses or grated for use in recipes like pasta, pizza or salads. It can be used as a filling for stuffed mushrooms, combined with ingredients like spinach or bacon. It melts well and can be used for a variety of recipes, such as fondue, quiches, and gratins. It also has a firmer texture than Graviera, which can add a nice crunch to dishes. Using Gruyere as a substitute for Graviera can add a delicious flavor to any dish. Why it works: Le Brouère is a French cheese with a creamy texture and a mild, buttery flavor, making it a versatile option for various recipes and cheese plates, replicating Gruyère's adaptability.

Naxos’ is truly a foodie’s paradise. The pristine sandy beaches and turquoise waters are an amazing part of the island but so is its fresh produce. As for meat and dairy production, these are top of the crop. 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%).

Step 2: Heat up your skillet (small cast iron skillet will work best here). Add a little bit of olive oil. After Feta, Graviera is one of the most popular cheeses in the country. The first one was made in the nation in 1914 by a cheesemaker in the Peloponnese and was based on the recipe of the Swiss Gruyère cheese. Still, with one major difference: Cow’s milk was substituted with sheep and goat’s milk. Cheese production in Naxos boosts some 150 family dairies and they are serious about their cheese, both fresh and matured. I’m going to limit the selection to four, although I could well be writing an essay on Naxos’ cheese. Ask any local and they’ll tell you Crete is the undisputed No1 foodie destination in Greece. And once you’re there, it’ll be hard to disagree.Not only does it have a similar flavor, but it also has a firmer texture and is excellent for melting. Gruyere cheese offers many benefits when substituting for Graviera in recipes. It has a nutty, slightly sweet taste that complements many dishes.

Graviera, a name that resonates with the symphony of Greek culinary artistry, is a cheese that truly captures the essence of Greece’s gastronomic legacy. Originating from the idyllic landscapes of this Mediterranean country, Graviera stands as a testament to the timeless charm of traditional cheesemaking.

Plus, it is an excellent melting cheese. With its versatility, Gruyere cheese is a great ingredient to use in recipes that call for Graviera. Try using Gruyere cheese instead for gratins, souffles, and quiches for a unique and tasty twist.