Suggestion box
Printable page Tell my friend
Greek graviera cheese
From Cookipedia
 About Graviera Agrafon cheese
Graviera Agrafon is a ΠΟΠ (POP) hard table cheese produced traditionally and exclusively from sheeps’ milk or from a mixture of sheeps’ milk and goats’ milk.
The Agrafon area of the Karditsa prefecture. The cheese is made using traditional technology within the geographical area from the milk of sheep and goat breeds reared traditionally.
This cheese has been known for over a century. It is produced using traditional technology and ripened in installations within the defined geographical area.
The milk is coagulated at 34-36C with rennet. The curd is broken up after 25-35 minutes and re-heated to 48-52C. It is then pressed for several hours, left to dry on wooden shelves for up to 2 days and placed in brine at 18-20C for 2-4 days. Ripening is begun initially at 12-15C then continued at 16-18C and completed at 12-15C. The minimum ripening time is 3 months. Reference: The European Commission |
