MK15
Global Moderator
New Greek Cook
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Posts: 33
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« on: February 17, 2008, 10:20:41 AM » |
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Graviera of Agrafa. It is produced from unpasteurized sheep’s milk. It is shaped in round pieces of 10-25 kilos and its mass is full of small holes. It is eaten after a 3 months ripening. It is consumed with a piece of bread, at table, with fruits.(DOC)
Graviera of Crete: a high quality cheese with a slightly sweet flavour. It is made with sheep’s unpasteurized milk or mixtures with small quantities of goat’s milk. It is shaped in round pieces of 3-25 kilos, it has natural skin and, depending on the production area, its mass is full of smaller or bigger round holes. It is eaten, after a 6 – 10 months ripening, at table, as a snack with a piece of bread or a paximadi, in pies, as saganaki, with fruits (especially with fresh figs and grapes), with dried figs and nuts, sprinkled with a fine quality honey.
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