Greek graviera cheese

From Cookipedia


Graviera Agrafon
  • Description

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.

  • Geographical area

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.

  • History

This cheese has been known for over a century. It is produced using traditional technology and ripened in installations within the defined geographical area.

  • Production

The milk is coagulated at 34-36C with rennet. The curd is broken up after 25-35 minutes and reheated 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

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Greek graviera cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Greek graviera cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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