Papathanasiou – Graviera Cheese 200g
Graviera is a Greek cheese that is perfect for everyday cooking: it can be sliced for a cheese board, grated into dishes, and baked. Graviera Papathanasiou, made from goat and sheep milk from Peloponnese, has a mature, dry character and a pleasant "cheesy" finish. It's a good choice when you want simple ingredients but a flavour that you can truly taste.
Taste and texture
A firm, mature cheese with an elastic texture. Its flavour is dry, slightly buttery, with a delicate nutty note typical of graviera, and a pleasantly distinct finish resulting from the combination of goat and sheep milk. It slices well, grates perfectly, and when heated, it melts appetisingly and browns nicely.
Origin and ingredients
Producer/brand: Papathanasiou. Origin: Peloponnese, Greece.
Ingredients: goat and sheep milk, salt, lactic acid bacteria cultures,
Culinary applications
- for a cheese board: sliced or cubed, with extra virgin olive oil and bread
- for grating: over pasta, risotto, casseroles, and oven-roasted vegetables
- for toasts and gratins: it melts and creates a great, cheesy layer
- for salads: cubed, especially with tomatoes and arugula
- for vegetables: sprinkle on top at the end or bake together (zucchini, peppers, potatoes)
- for eggs: for an omelette or scrambled eggs as a savoury finish
Pairings
It pairs best with extra virgin olive oil, tomatoes, olives, and roasted vegetables. On a snack board, it goes wonderfully with a touch of honey, if you enjoy the combination of salty and delicately sweet.
Key benefits
- goat and sheep milk → a more distinct, mature character
- firm texture → ideal for slicing and grating
- melts and browns well → great for toasts and baking
- versatile → for cheese boards, salads, pasta, and warm dishes
- 200g → convenient portion for home cooking
- origin: Peloponnese → a traditional Greek region
Specification
| Producer / Brand |
Papathanasiou |
| Origin / Region |
Peloponnese, Greece |
| Type |
mature cheese (Graviera) |
| Milk |
goat and sheep |
| Taste |
dry, mature, slightly nutty |
| Ingredients |
goat and sheep milk, salt, lactic acid bacteria cultures, rennet |
| Allergens |
milk |
| Weight |
200 g |
| Storage |
according to information on the packaging |
| Best before date |
according to information on the packaging |
| Certificates / Production method |
region (Peloponnese) |
How to serve (simple and homemade)
- for a cheese board: slice, drizzle with olive oil, and serve with bread
- for pasta: grate over the hot dish just before serving
- for baking: add on top at the end to preserve its aroma
- for salad: cube and add at the very end
FAQ
1) Is this cheese mild or strong?
It's a mature cheese – dry and stronger than fresh cheeses, with a delicately nutty finish.
2) Is it suitable for baking?
Yes – it melts and browns well, making it great for toasts and gratins.
3) Can it be eaten cold?
Yes – it works very well on a snack board and in salads.
4) How to store after opening?
According to the information on the packaging; best kept in the refrigerator, tightly wrapped.
5) What does it pair best with?
For grating over pasta and vegetables, and on a cheese board with olive oil, olives, and bread.
Who will it be ideal for?
- for people who like mature cheeses with a more distinct profile
- for fans of Mediterranean cuisine: olive oil, vegetables, bread, olives
- for those who want one cheese: for a cheese board and warm dishes
Pairs with
- extra virgin olive oil
- olives (green or Kalamata)
- oregano and Greek herbs
- tomatoes and roasted vegetables
- honey (for a cheese board)
graviera cheese 200g, Papathanasiou graviera, Greek mature cheese, goat and sheep cheese, Peloponnese cheese, grating cheese, baking cheese, pasta cheese, cheese board cheese, Greek deli cheese
