Graviera vs Ladotyri Mytilinis
Graviera
Facts
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Greece
Graviera is a hard pressed cheese from Greece, sold in wheels with a natural rind. The name echoes Gruyère, and the two share a nutty, savory character in the kitchen. Makers in different parts of the country follow local recipes, so flavor and richness are not identical from wheel to wheel. A younger piece slices for the table. An older piece turns drier and better for grating over hot food.
Ladotyri Mytilinis
Facts
- Milk
- Mixed milk
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Greece
- Place
- Sheep/Goat
- Status
- PDO
Ladotyri Mytilinis is a hard Greek cheese from the island of Lesbos, and the name is protected. Makers use sheep's milk, sometimes with some goat's milk, and they age small wheels in olive oil. Lado refers to oil and tyri to cheese, so the name describes that oil storage. The paste is firm, salty, and rich, with a clear sheep's milk edge. It serves as a table cheese and as a grating cheese, not as a fresh curd.