You already know Roussas for their extraordinary barrel-aged feta — the gold standard of Greek feta cheese in the United States. Now meet their second-most popular cheese after feta: Roussas Graviera, a traditional hard cheese that deserves a place in every serious cheese board, every festive table, and every well-stocked refrigerator.
Roussas Graviera — Greece's Most Beloved Hard Cheese
If you've never had Graviera, you're about to discover why Greeks consider it an essential part of every celebration and everyday meal.
Graviera (Greek: γραβιέρα, pronounced grah-vee-AIR-ah) is Greece's most beloved hard cheese — and the country's second most popular cheese overall, behind only feta. While the name derives loosely from Gruyère, Graviera is distinctly Greek: sweeter, nuttier, and one of the most deeply satisfying hard cheeses in the entire Mediterranean tradition.
What is Graviera? Greece's Answer to a Great Hard Cheese
The recipes diverged over a century ago, and what emerged is something distinctly, unmistakably Greek.
Roussas Graviera comes from pedigreed sheep and goat milk — the same flock that produces the Roussas barrel-aged feta that has become the benchmark for authentic Greek feta in the US market. Their Graviera carries that same commitment: premium sheep and goat milk, traditional cheese-making methods, and a flavor profile that is simultaneously complex, approachable, elegant, and fresh.
With a shelf life of 430 days refrigerated, Roussas Graviera is also one of the most practical premium cheeses you can stock — travels well, and tastes ready when you are.
Flavor Profile — What Does Graviera Taste Like?
Sweet and gently nutty, with a warm, milky richness that deepens as you chew. The sheep and goat milk lend a gentle tang without being sharp or aggressive. The texture is firm enough to slice cleanly, soft enough to melt beautifully, and rich enough to pair with complex flavors — there's a faint herbal quality in the finish that speaks to the pasture. Instead, Graviera is approachable, elegant, and deeply satisfying at all ages.
Graviera vs Feta vs Gruyère: How Does it Compare?
| Graviera |
Feta (PDO) |
Gruyère (PDO) |
| Sheep & goat |
Sheep & goat |
Cow |
| Hard, semifirm |
Soft, crumbly |
Hard, firm |
| Sweet, nutty, salty |
Tangy, briny, bold |
Nutty, earthy |
| Graviera (PDO, various regions) |
Feta (PDO) |
Gruyère (PDO) |
| 3–6 months+ |
Minimum 2 |
5–12 months |
| Boards, grilling, grating, melting |
Salads, dips, baking |
Fondues, sandwiches, gratins |
| Up to 420 days refrigerated |
Several weeks open |
Several weeks open |
The Key Takeaway
Graviera fills a gap that neither feta nor Gruyère can cover. It's the Greek hard cheese for every occasion — equally at home on a cheese board, in a hot pan, grated over pasta, or melted into a gratin.
How to Enjoy Roussas Graviera
🧀 On a Greek Cheese Board
Pair Graviera with our Roussas barrel-aged feta for the ultimate Greek cheese board — two expressions of the same great dairy tradition, completely different in texture and flavor. Add our Kalamata olives, a drizzle of Sparta EVOO, and our Crete mountain honey for a dazzle over the Graviera — honey and hard cheese is one of the great joys of Greek cuisine.
🧀 Fried as Saganaki
Saganaki — pan-fried or skillet-fried cheese — is one of the great joys of Greek cuisine, and Graviera is one of the best cheeses for it. Slice a 1-inch slab, dust lightly with flour, fry in a hot pan with olive oil until golden and crispy on the outside, molten in the inside. Squeeze fresh lemon over it and serve immediately.
🧀 Grated over Pasta, Pizza & Baked Dishes
Graviera grates beautifully, and melts with a golden, slightly crispy quality that makes it outstanding for Mediterranean-style baked pasta, pizza, and grain-style dishes. Use it anywhere you use Gruyère — it performs equally well and brings a distinctly Mediterranean character to the dish.
🧀 Pitas — The Greek Classic
The simplest and in many ways the most rewarding way: cut a generous slice, drizzle with our Sparta Extra Virgin Olive Oil, and eat it with enough fresh bread, pepper, and a cup of mountain tea. This is how Greeks eat Graviera — and how you should try it, your first time at least.
🧀 With Honey & Walnuts
One of the most elegant and effortless desserts you can make: serve your Graviera with our Crete Greek Mountain Honey, scatter a few walnuts, and serve with bread or crackers. Sweet, salty, nutty — the combination is extraordinary and takes five minutes to prepare.
🧀 In Salads
Cube or shave Graviera over a watermelon salad with mint and our Sparta EVOO. Or add to a classic Greek salad alongside our Roussas feta for a two-cheese rescue salad that showcases the full range of Greek dairy.
Storage & Shelf Life
✅ Keep refrigerated at +2°C to +4°C (35–39°F) ✅ Exceptional 430-day shelf life — refrigerated and unopened ✅ Once opened, keep tightly wrapped in beeswax wrap or parchment (not plastic) for best flavor ✅ Graviera continues to mature with age, so don't be concerned if it continues to develop
Frequently Asked Questions
Is Roussas Graviera the same as Gruyère?
No — despite the name, they are completely different cheeses. Swiss Gruyère is made from cow's milk and has a sharper, more intense flavor. Roussas Graviera is made from sheep and goat milk, which gives it a sweeter, more floral quality. They diverged over 100 years ago and today share nothing but a distant name origin.
Are there PDO Graviera cheeses?
Yes. There are three PDO (Protected Designation of Origin) Gravieras in Greece: Graviera Kritis (Crete), Graviera Naxou (Naxos), and Graviera Agrafon (Western Thessaly). Roussas Graviera is produced in Crete and carries traditional sheep and goat milk methods that define these regional Greek cheesemaking heritage.
Can I use Graviera instead of Gruyère in recipes?
Absolutely — and in most Mediterranean recipes it performs better. Graviera melts beautifully, browns with a gorgeous golden crust, and brings a delicately Greek character to gratins, baked pasta, and toasted sandwiches.
Is Graviera good for melting?
Yes — it's one of the best Greek cheeses for melting. It becomes smooth and slightly stretchy when heated, making it ideal for saganaki, baked dishes, pizza, and gratin. It also browns beautifully under a broiler.
What's the best wine pairing?
Greek Assyrtiko (Santorini) is the classic pairing — the mineral acidity of Assyrtiko cuts through Graviera's richness beautifully. For red wine, a Greek Xinomavro or an Italian Barbera work well. For a non-wine option, Cretan raki or tsipouro is the traditional Greek pairing.
Perfect Pairings from Our Store
