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Graviera Kritis cheese
From Cookipedia
 About Graviera Kritis cheese
Graviera Kritis is a ΠΟΠ (POP) hard table cheese with a firm elastic texture and perforations. The cheese is produced traditionally from sheeps’ milk or from a mixture of sheeps’ milk and goats’ milk.
The prefectures of Hania, Rethymnos, Iraklion and Lasithio on the island of Crete. The cheese is made using traditional technology from the milk of sheep and goat breeds reared traditionally in the above-stated area. The animals are fully-adapted to the environment and their diet is based on the flora of the area.
This cheese has a history going back centuries and is one of the most well-known of the Greek graviera cheeses. It is produced using traditional technology and ripened in installations within the defined geographical area.
The milk is coagulated at 34-360C. After 30 minutes the curd is broken up and reheated to 50-52C under constant stirring. Following this the curd is placed in moulds and pressed for several hours. The cheeses are then left to stand for 1 day at a temperature of 14-16C and are afterwards placed in brine at 18-20C for 2-5 days depending on their size. After removal from the brine the cheeses are ripened for not less than 3 months in rooms kept at 14-18C. During ripening the they are surface salted all over up to 10 times. Reference: The European Commission |
