MK15
Global Moderator
New Greek Cook
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Posts: 33
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« on: February 17, 2008, 10:20:00 AM » |
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Graviera: it is the final result of Nikos Zigouris’ attempt to reproduce the swiss Gruyere in Greece (1914). Its taste ranges from sweet to piquant depending on its ripening. Although it is produced from Macedonia to Crete and from Ionian islands to east Aegean islands, only three regions have won the appelation of origin status: Agrafa, Crete and Naxos.
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