Description
The Graviera Agrafon PDO is a hard cheese produced with pasteurised sheep's milk, or with a mixture of ovine and caprine milk.
Production Area
The production area of the Graviera Agrafon PDO is within the localities close to the Mount Agrafa in the prefecture of Karditsa, in the Thessaly region.
Production Method
The curdling is done by bringing the milk, with added rennet, to a temperature varying between 34°C and 36°C, according to the time of the year the production takes place, for half an hour. The curd is separated and heated to 48-52°C, based on the specific characteristics of the milk used. The paste obtained is then pressed for a few hours, using round moulds with a diameter that allows the forms of the Graviera Agrafon PDO to have a final weight falling between 2-3 kg and 8-10 kg. The forms are then left to rest on wooden shelves for approximately two days, after which they are immersed in pickle with a density of 18-20 degrees Baumé for two-four days. The maturation, which extends for at least three months, takes place in rooms with a humidity of approximately 90-95% and an initial temperature of 12-15°C, which is successively brought to 16-18°C for a month, and once more reduced to 12-15°C in the final phase of the ripening.
Appearance and Flavour
The Graviera Agrafon PDO is a round-shaped cheese, with a dry and hard rind. It has a light yellow colour, and its weight can be of 2-3 kg or 8-10 kg. The colour of the paste is yellowish verging on white, with small circular holes in the central part of the cut. It has a very salty taste and a strong aroma.
History
The origins of the Graviera Agrafon PDO date back to the beginning of the 19th century, when nomadic breeders established in the area of Agrafa, in Thessaly. During the Turk regime, specifically during the rebellion of the Agrafa inhabitants against the Turks (1821-1877), milk and cheese represented the only source of food for breeders. Ever since, the cheese, which later took on the name of Graviera Agrafon PDO, is produced in the Agrafa Mountains.
Gastronomy
The Graviera Agrafon PDO should be kept in a cool and dry place. It can be eaten fresh or cooked, and can also be used as grated cheese.
Marketing
The product is sold as Graviera Agrafon PDO. It is marketed whole, by weight or in pre-packaged and grated portions.
Distinctive Features
The Graviera Agrafon PDO has been known for over a century: this cheese is produced and matures according to a traditional manufacturing method, with milk from caprine and ovine races bred in the production area.
