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Graviera is one of the most popular cheeses in Greece. It is a hard cheese wtih a light yellow color, and has a slightly sweet and nutty taste. The Cretan version (there is also a graviera made in Naxos) is made with sheep milk, or sheep milk with a small amount of goat milk.

There is also a type made with cow’s milk, salt, rennet and culture.  It has a rich, sweetand buttery taste.

Gravier can be used in many dishes, in Greek pies, grated on pasta, served as a table cheese or as a delicious snack along with bread and fruits.

They compare it to Gruyere cheese, but I cannot say as I have not tried it.

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  1. […] phyllo and place in an oiled 28 cm baking tin.   Add the meat mixture and sprinkle with the graviera cheese. Put the second phyllo on top. Take both phyllos which join them by pressing and giving them a nice […]

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