How to Use Graviera Cheese

[xmelissaa]

I recently picked up a block of Greek graviera cheese at a Mediterranean market, and I’m excited to try it out! I know it’s a hard cheese with a slightly sweet, nutty flavor and that it’s one of the most popular cheeses in Greece, but I’m not sure how to use it beyond just nibbling on it.

I’ve heard it can be used in cooking, so I’d love some tips. Does it work well in baked dishes like moussaka or pastitsio? Can it be grated over pasta or salads like Parmesan? I’ve also seen recipes where graviera is fried as saganaki—does anyone have a tried-and-true method for that?

Lastly, what are your favorite pairings? Any advice on storing it to maintain freshness would also be much appreciated.

 

[k_tsoukalas]

Graviera is such a versatile and delicious cheese—you’re in for a treat! It works wonderfully in baked dishes like moussaka or pastitsio, where it adds a rich, nutty flavor to the bechamel topping. It also melts beautifully, so you can use it in gratins or even a cheesy pie like a graviera-based tiropita.

For a simpler dish, grate it over hot pasta or salads. It’s slightly sweeter and creamier than Parmesan, which gives it a unique twist. And yes, graviera makes an incredible saganaki! Cut it into thick slices, lightly dredge it in flour, and fry in olive oil until golden. A squeeze of lemon on top really makes it shine.

For pairings, try it with honey, dried figs, or nuts for a sweet contrast, or pair it with a robust red wine. Store it in parchment paper or a cheese box in the fridge to keep it fresh.