How to use Greek graviera cheese?

[axariotisxy]

Hey everyone! I recently bought some graviera cheese and I’m excited to try it out in my cooking, but I’m not entirely sure where to start. I know it’s a popular cheese in Greek cuisine with a nutty, slightly sweet flavor, but I’d love to hear your favorite ways to use it! Do you have any go-to recipes or tips for incorporating graviera into traditional Greek dishes?

I’m particularly interested in how to use it in savory pies, pasta dishes, or maybe even as an appetizer. Also, has anyone tried grilling it or using it in a saganaki? Any pairing suggestions, like with fruit or other ingredients, would be amazing too. Looking forward to hearing your advice and getting creative with graviera in the kitchen—thanks in advance for your tips!

 

[k_tsoukalas]

Hi there! Graviera is such a versatile cheese—great choice! For savory pies, you can use it in spanakopita or tiropita for a deliciously rich and nutty flavor. It also melts beautifully in pasta dishes, so try adding it to a creamy béchamel sauce for a Greek twist on mac and cheese.

For appetizers, grilling graviera is a must-try—just slice it thick and grill until golden and gooey. You can also make saganaki by pan-frying the cheese with a sprinkle of flour until crispy on the outside and melty inside. Pair it with a drizzle of honey and a squeeze of lemon for a perfect balance of flavors. Graviera also pairs wonderfully with fruit like figs, grapes, or apples, and goes great on a charcuterie board. Enjoy experimenting with graviera—it’s a fantastic cheese to get creative with!