WHAT IS GRAVIERA CHEESE? The term Graviera is used for many natural rind hard cheeses and is derived from the Swiss Gruyere, a cow’s milk cheese, which they resemble only in name. There are three Protected Designation of Origin Greek Gravieras: Agrafon, Kritis and Naxou. Graviera Agrafon, made on the Agrafa mountains of Central Greece, has evolved from earlier hard cheeses made with milk from nomadic herds that roamed in the area for centuries. When mature, this cheese has subtle, nutty flavor free of any sharpness. It is lightly salted and buttery and makes for an excellent table cheese.. Graviera Kritis is made on the island of Crete where there is a very long tradition of sheep herding. It is a hard cheese with a natural rind. It ages very well, developing a rich flavor after a few months in cellar. It has been a staple of the Cretan diet for a long time and a favorite of visitors. Its pleasant mellow flavor makes it ideal for a cheese plate, a great companion for red wines. From the island of Naxos in the Cyclades, under Venetian rule in the 1600s, comes another cow’s milk hard cheese, Graviera Naxou. Aged for a few months, it develops a rich, satisfying flavor with a hint of almond. Milder than the Gravieras made from sheep’s milk, Graviera Naxou goes well with subtle fruit such as pear. Look for Greek graviera in Greek and Middle Eastern Food Shops or at specialty cheese vendors.