Graviera Cheese from Cyprus – A Taste of Tradition

Graviera from Cyprus is a celebrated hard cheese with a rich, slightly sweet, and nutty flavour. Made primarily from sheep’s milk, sometimes blended with goat’s milk, it is a staple of Cypriot cuisine. This cheese boasts a firm texture and a natural, brushed rind, maturing for a minimum of three months to develop its complex character.

Distinctive Features

Cyprus Graviera typically forms large wheels weighing between 8 to 15 kilograms. Its rind is hard, dry, and natural in colour, ranging from pale yellow to light brown. The interior paste is firm and compact, exhibiting a beautiful pale ivory to light yellow hue. The cheese has a low humidity content, contributing to its excellent slicing and grating properties. Its flavour profile is complex, starting with a mild sweetness and evolving into distinct nutty and caramel notes. The texture is smooth yet granular, melting pleasantly in the mouth without being oily.

This cheese is known for its versatility in both young and aged forms. Younger Graviera, aged around three months, is milder and excellent for table use. With extended aging, often beyond six months, it develops a sharper, more pronounced flavour and a harder texture, making it ideal for grating over pasta and traditional dishes. The fat content in dry matter is typically around 40%, giving it a rich mouthfeel without excessive greasiness. Its distinct aroma is mildly pungent and pleasantly lactic, a hallmark of well-crafted sheep’s milk cheeses from the region.

Cheese Varieties

The primary variety of Cypriot Graviera is made from pure sheep’s milk, which is the most traditional and common type. Some producers also create a blend using up to 20% goat’s milk, which adds a subtle tanginess and complexity to the flavour. The cheese is produced across the island, but certain mountainous regions are particularly renowned for their high-quality output. There are no officially recognised sub-varieties with protected names, but artisanal producers often have their own unique recipes and aging techniques. These small variations can result in differences in saltiness, sweetness, and overall intensity.

Another point of variation lies in the aging process. While the minimum aging period is three months, many producers age their Graviera for much longer. A Graviera labeled ‘aged’ or ‘mature’ might spend six months to a year in the curing room. This extended aging deepens its colour to a more golden yellow and intensifies its crystalline, crunchy texture. The flavour becomes sharper and saltier, making it a different culinary experience compared to its younger counterpart. These aged versions are highly prized for their robust character.

History and Traditions

Graviera production in Cyprus is deeply intertwined with the island’s pastoral history and sheep-rearing traditions. The cheese-making craft was developed by shepherds in the Troodos Mountains as a way to preserve surplus milk. These mountainous areas provided the ideal cool, dry climate necessary for the slow aging process that defines Graviera. The name itself is derived from the Swiss Gruyère, reflecting a European influence on Cypriot cheese-making techniques that were adapted over a century ago. However, Cypriot Graviera developed its own unique identity using local milk and methods.

Cyprus is also famous for other culinary delights like halloumi, commandaria wine, and zivania spirit. Graviera holds a place of honour at the Cypriot table, especially during festivals and family gatherings. It is a key ingredient in many traditional recipes passed down through generations. The production of Graviera was, and in many cases still is, a community and family affair, often involving collective work in village cheese-making units. This cheese is not just food; it is a symbol of Cypriot resilience, tradition, and connection to the land.

Production Process

The production of Graviera begins with the collection of fresh, high-quality sheep’s milk, often from free-grazing flocks. The milk is gently warmed and then coagulated using traditional animal rennet. The resulting curd is cut into small rice-sized grains to expel whey efficiently. The curds are then pressed into large, round moulds, which give the cheese its characteristic wheel shape. This pressing stage is crucial for achieving the cheese’s firm, dense texture. The wheels are then brined for several days to develop the rind and impart salinity.

After brining, the Graviera wheels are transferred to aging rooms, or cellars, with controlled temperature and humidity. They are aged for a minimum of three months, during which time they are regularly turned and brushed. This turning ensures even aging and prevents moisture buildup, while brushing helps form the natural rind. The aging process allows for the development of the cheese’s signature nutty and sweet flavours through enzymatic activity. The entire process, from milking to maturation, is a careful balance of art and science, honed over generations.

Wine or Beverage Pairings

Cyprus Graviera pairs beautifully with a range of local and international wines. Its sweet and nutty profile complements the island’s own dry white wines, such as Xynisteri, which offer crisp acidity and citrus notes. The cheese also stands up well to light-bodied reds like the local Maratheftiko or a Grenache from the Rhône Valley. For a truly regional experience, pair a young Graviera with a glass of Cyprus’ famous Commandaria, a sweet dessert wine whose caramel notes mirror those in the cheese. The contrast between the sweet wine and the salty cheese is exceptional.

Beyond wine, Graviera is excellent with various beers and spirits. A malty amber ale or a Belgian Dubbel can highlight the cheese’s nutty characteristics. For a non-alcoholic option, a dry apple cider or even a rich, dark grape juice provides a pleasant fruity counterpoint. The traditional Cypriot spirit, Zivania, a strong grape pomace distillate, is also a classic, if potent, pairing. Its clean, sharp alcohol cuts through the richness of the cheese, cleansing the palate between bites.

Suitable Fruit and Vegetables

Fresh and dried fruits provide excellent companions for Graviera due to their natural sweetness. Slices of crisp apple and juicy pear contrast wonderfully with the cheese’s salty, nutty flavour. Figs, both fresh and dried, and sweet grapes are also classic pairings that enhance its caramel notes. Sun-dried tomatoes and roasted bell peppers offer a savoury, slightly acidic balance that works very well. For a more rustic combination, serve Graviera with a spoonful of quince paste or membrillo, whose dense sweetness is a perfect match.

Vegetables can be served raw, grilled, or as part of a salad. A simple salad of rocket (arugula) with a lemon vinaigrette provides a peppery, acidic contrast that highlights the cheese’s richness. Grilled courgette (zucchini) and aubergine (eggplant) become sweet and smoky, creating a delicious base for melted Graviera. Olives and capers add a briny punch that complements the cheese’s saltiness. Including these elements on a cheese board creates a varied and satisfying taste experience.

Suitable Meat and Fish dishes

Graviera is a fantastic cheese for enhancing meat dishes. Grated over a traditional Cypriot sheftalia (grilled sausage) or sprinkled on top of a moussaka, it adds a rich, salty depth. It melts beautifully, making it an excellent topping for burgers or a key component in a grilled cheese sandwich with slices of ham or salami. Its robust flavour stands up to strongly seasoned meats like lamb kebabs or grilled pork chops. The cheese can also be cubed and added to a salad containing grilled chicken or turkey for extra protein and flavour.

While less common with fish, Graviera can be used thoughtfully. A light grating over a baked white fish like cod or haddock can add a savoury crust. It works well in a seafood pasta bake, combined with prawns and mussels, where its melting quality is an asset. The key is to pair it with mild-flavoured fish so the cheese does not overwhelm the delicate taste of the seafood. It is not recommended for pairing with oily fish, as the flavours can clash rather than complement each other.

Presentation

To enjoy Graviera at its best, remove it from the refrigerator at least one hour before serving. This allows it to come to room temperature, around 18-20°C, which fully releases its aromatic compounds and softens its texture. Present it on a large wooden board or a slate plate to create a rustic, appealing backdrop. Arrange a whole wedge or several chunks of the cheese to show off its pale interior and natural rind. Provide a sturdy cheese knife for guests to cut their own portions, as the cheese can be quite firm.

Arrange the accompaniments—such as fruits, nuts, and bread—around the cheese, creating a visually pleasing and accessible platter. Include a separate knife for any accompanying chutneys or jams to avoid flavour transfer. For a more formal setting, individual cheese plates can be pre-assembled with a slice of Graviera, a few grapes, and a walnut half. The goal is to make the cheese the star while providing contrasting textures and flavours that enhance the overall tasting experience.

Recipe Ideas

Graviera Saganaki with Lemon and Oregano

This classic Greek and Cypriot meze is incredibly simple yet spectacular. It highlights the excellent melting qualities of Graviera and its ability to form a delicious golden crust. The dish is traditionally flambéed at the table, but a pan-fried version is just as tasty. It is a social, shareable starter that is ready in minutes. The sharp, salty cheese is perfectly balanced by a squeeze of fresh lemon juice.

Serve this saganaki immediately after cooking while it is still bubbling and hot. The contrast between the crispy exterior and the soft, molten interior is the key to its success. It pairs wonderfully with a crisp glass of Assyrtiko wine or a cold beer. This recipe is a fantastic way to introduce guests to the flavours of Cypriot cuisine.

Ingredients

• 200g block of Graviera cheese, about 2 cm thick
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• Lemon wedges, for serving

Method

1. Pat the cheese block dry with a paper towel.
2. Dredge the cheese in the flour, shaking off any excess.
3. Heat the olive oil in a small frying pan over medium-high heat.
4. Place the cheese in the hot pan and fry for 2-3 minutes until a golden crust forms on the bottom.
5. Carefully flip the cheese and fry for another 2 minutes until the second side is golden and the cheese is soft.
6. Remove from the pan, drizzle immediately with lemon juice, and sprinkle with oregano.
7. Serve at once with lemon wedges on the side.

Graviera and Spinach Filo Pie (Spanakopita)

This recipe puts a Cypriot twist on the classic Greek spanakopita by using Graviera instead of the more common feta. Graviera’s excellent melting quality and nutty flavour add a new dimension to the filling. The pie makes a perfect centrepiece for a vegetarian lunch or a substantial appetiser. It can be served warm or at room temperature, making it ideal for buffets and picnics.

The filo pastry becomes wonderfully crisp and golden, encasing the rich, savoury filling. The combination of earthy spinach, aromatic dill, and salty cheese is a timeless favourite. This dish is a celebration of Mediterranean flavours and is always a crowd-pleaser. Leftovers, if there are any, are delicious the next day.

Ingredients

• 500g fresh spinach, washed and roughly chopped
• 1 large onion, finely chopped
• 200g Graviera cheese, grated
• 2 eggs, lightly beaten
• 3 tablespoons fresh dill, chopped
• 200g filo pastry sheets
• 100g butter, melted
• Salt and black pepper to taste

Method

1. Preheat your oven to 180°C (350°F).
2. Wilt the spinach in a large pan, then drain in a colander, squeezing out all excess water.
3. In a bowl, combine the spinach, onion, grated Graviera, eggs, and dill. Season with pepper (salt may not be needed due to the cheese’s saltiness).
4. Brush a rectangular baking dish with some of the melted butter.
5. Layer half the filo sheets in the dish, brushing each sheet with butter.
6. Spread the spinach and cheese filling evenly over the filo.
7. Top with the remaining filo sheets, brushing each layer with butter.
8. Score the top layers into portions, then bake for 40-45 minutes until golden brown and crisp.
9. Let it cool for 10 minutes before serving.

Similar Cheeses and Alternatives

Several other cheeses share similarities with Cypriot Graviera. The most obvious comparison is to Greek Graviera from Crete or Naxos, which is also a hard sheep’s milk cheese but often has a slightly different flavour profile due to local terroir and production methods. Kefalotyri, another Greek and Cypriot cheese, is very similar and sometimes used interchangeably; it is often saltier and harder, making it particularly suited for grating. Italian cheeses like Pecorino Romano or Sardinian Fiore Sardo offer a comparable salty, sheep’s milk intensity, though they are generally sharper and more piquant. For a less salty alternative, a young Asiago or a Dutch Gouda can provide a similar firm texture and nutty sweetness, though made from cow’s milk. The choice of alternative often depends on whether the cheese is intended for eating or cooking, as aging levels significantly impact its use.