Difference between revisions of "Graviera of Crete"
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'''Graviera of Crete''' must contain moisture up to 38%, fat in dry matter at least 40% and salt not more than 2%. | '''Graviera of Crete''' must contain moisture up to 38%, fat in dry matter at least 40% and salt not more than 2%. | ||
| + | [[Category:Graviera]] | ||
[[Category:Greek Cheese]] | [[Category:Greek Cheese]] | ||
Latest revision as of 22:09, June 5, 2006
Graviera of Crete is traditional Greek cheese with Controlled Denomination of Origin (DOC) which is exclusively manufactured in Crete from ewe's milk or mixtures with small quantities of goat's milk. It is ripened for at least for 5 months.
Graviera of Crete is a high quality hard cheese of propionic fermentation with a slightly sweet taste and very pleasant organoleptic properties. It is consumed as table cheese.
Graviera of Crete must contain moisture up to 38%, fat in dry matter at least 40% and salt not more than 2%.