Greek graviera cheese
- Geographical area
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 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|
|Queso blanco cheese||310|
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