Roussas Graviera — Aged Greek Hard Cheese, 100% Sheep's Milk | For Saganaki, Grating & Cheese Boards | 7 oz

Roussas Graviera — Greece's Beloved Hard Cheese

100% Sheep's Milk · Aged Hard Cheese · Nutty & Salty-Sweet · Roussas Dairy, Almyros, Thessaly · Imported from Greece

If Feta is Greece's most famous cheese, Graviera is its most beloved everyday hard cheese — Greece's answer to Gruyère. A firm, aged cheese with the variety's characteristic small "eyes" in the paste, a salty depth, and a rich, nutty aroma. It melts beautifully, grates perfectly, and eaten on its own, it's one of the great pleasures of the Greek table.

Roussas Dairy has been making cheese in Almyros, central Greece since 1952 — the same family, the same methods, passed down from their Sarakatsani forefathers, nomadic shepherds who roamed the mountains of central Greece with their herds for centuries. The same dairy behind our barrel-aged PDO feta, Roussas makes its Graviera from 100% sheep's milk, sourced mainly from the surrounding mountainous areas of Thessaly.

Tasting Notes

Aroma: Warm, nutty, and slightly caramelized — the hallmark of well-aged sheep's milk cheese
Taste: Sweet and complex — notes of toasted nuts and caramel with a savory, salty depth
Texture: Firm and slightly granular — dense enough to grate, supple enough to slice, with small blisters ("eyes") in the paste
Rind: Natural golden-brown

What Makes This Graviera Special

• 100% Sheep's Milk — sourced mainly from the mountainous areas around Almyros, Thessaly
• Made by Roussas Dairy since 1952 — the same family producer behind our barrel-aged PDO feta
• Aged Hard Cheese — months of aging develop the nutty, caramelized flavor profile
• 24.8g protein per 100g — dense, satisfying, real food
• Melts & Grates Beautifully — use in place of Gruyère or Parmesan in any recipe

How to Use Graviera

• Saganaki — a classic Greek choice: slice, pan-fry in olive oil until golden and crispy, finish with lemon
• Cheese boards — pair with Orino mountain honey, Kalamata olives, and fig salami for a stunning Greek cheese board
• Grating — use in place of Gruyère or Parmesan over pasta, risotto, or gratins
• Baking — layer into spanakopita, cheese pies, or savory tarts for a richer, nuttier flavor than Feta alone
• Snacking — slice and eat with a drizzle of Greek mountain honey and a glass of Greek wine
• Sandwiches & panini — melts beautifully for grilled cheese or pressed sandwiches

Graviera vs. Feta — What's the Difference?

Feta is soft, crumbly, briny, and tangy — a fresh cheese aged in brine. Graviera is firm, aged, nutty, and sweet — a hard cheese aged in wheels. They are complementary rather than interchangeable: Feta for salads, dips, and crumbling; Graviera for melting, grating, and eating on its own. Together, they represent the full range of Greek cheese tradition — and Roussas makes both.

Frequently Asked Questions

• What does Graviera taste like?
  Graviera has a sweet, nutty, slightly caramelized flavor — similar to Gruyère but with a distinctly Greek character from the sheep's milk. It's less sharp than aged Cheddar and less pungent than Parmesan, with a warm, approachable richness.
• Is Roussas Graviera a PDO cheese?
  No — and we tell you that plainly. Greece's PDO graviera designations (Graviera Kritis, Graviera Naxou, Graviera Agrafon) are tied to those specific regions. Roussas Graviera is made in Almyros, Thessaly, in the same traditional style, from 100% sheep's milk, by the same family dairy — est. 1952 — that produces our barrel-aged PDO feta.
• Can I use it instead of Gruyère?
  Yes — Graviera is an excellent substitute for Gruyère in any recipe. It has a similar flavor profile and melting behavior, with a slightly sweeter, more Mediterranean character.
• Is it good for saganaki?
  Yes — Graviera holds its shape when pan-fried, develops a beautiful golden crust, and melts without becoming greasy. It's one of the classic Greek saganaki cheeses.
• How should I store it?
  Wrap in wax paper or cheese paper and refrigerate. Avoid plastic wrap directly on the cut surface — it needs to breathe. Consume within 2–3 weeks of opening for peak flavor.