Greek graviera cheese
- 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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