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Graviera Agrafon

Origin: GREECE

Ιs a hard cheese of very good quality. It has outer skin. It is produced in round - shaped pieces weighing from 10 to 25 kilos. Its mass is of very light yellow colour, and there are small round holes the size of corn scattered on it.
The milk used is unpasteurised and in the big cheese factories pasterised.
Its chemical analysis is as follows.
moisture of 38%,
fats 38-40% in dry matter,
salt 1,2 - 2,4%.
It takes 3 months to ripen minimum. It is made exclusively in central Greece in the mountain of Agrafa Pindos with all year milk.
Since 1996 it is a DOC cheese and the method used for making has been officially reserved from the Greek state since 1988 safeguarded.

Protected Designation of Origin (PDO)