Description
The Graviera Kritis PDO is a hard table cheese obtained from non-pasteurised sheep's milk, or from a mixture of ovine and caprine milk, in which ovine milk should prevail. The milk used comes exclusively from breeding farms located in the production area.
Production Area
The production area of the Graviera Kritis PDO is within the municipal areas of Chania, Rethymno, Heraklion and Lasithi on the island of Crete.
Production Method
The first cheese processing stage consists of the milk curdling at a temperature of 34-36°C. After approximately 30 minutes, the curd is separated, then heated, reaching a temperature of 50-52°C, and continuously mixed. The cheese is then left at a temperature of 14-15°C, while it is pickled the following day at a temperature of 18-20°C, where it remains from two to five days, according to its size. The maturation process takes place in rooms with a temperature of 14-18°C, where the cheese is left for at least three months and is submitted to a maximum of 10 superficial salting procedures, each including the overturning of the moulds.
Appearance and Flavour
The Graviera Kritis PDO is a round-shaped cheese, with a compact and elastic mass, pale yellow in colour and with small holes; on the outside, the rind has a grey-brownish colour. It is not very salty and can weigh from 6 kg to 25 kg.
History
The production of the Graviera Kritis PDO originally started in 1914 in the Peloponnese, but in the Crete production it reached its ideal dimensions. This has been the case for many decades now, also thanks to the availability of high quality ovine and caprine milk. Today it is a well-known cheese in all of Greece.
Gastronomy
The Graviera Kritis PDO can be kept in a cool and dry place, but should preferably be kept in the refrigerator. It is a table cheese that can be eaten as appetizer, served with red wine or with bread. It can also be used as ingredient to prepare salads or omelettes. This cheese is perfect with fresh fruit.
Marketing
The product is sold as Graviera Kritis PDO. It is marketed whole, in pieces, pre-packaged and/or grated.
Distinctive Features
To guarantee the quality and its peculiar organoleptic properties, the use of milk originated outside of the production area is not allowed for the production of the Graviera Kritis PDO cheese.
