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Cheese from Greece, the Agrafa area of Karditsa prefecture
Ewe milk, with up to 30 % goat milk, is thermised or pasteurised, set at 34–36 °C, cut and cooked to 48–52 °C while stirring, then pressed in moulds and brined for two to four days. The wheels are dry-salted for three weeks and ripened for three months in cool and then warmer rooms, where propionic bacteria open scattered holes.
| Whole ewe milk | From local breeds fed on the area's plants, milked at least 10 days after lambing[gr-agrafon] |
| Goat milkAt most 30 % by weight | [gr-agrafon] |
| Traditional rennet or other enzymes that act the same way | [gr-agrafon] |
| Lactic and propionic bacteria cultures | Allowed[gr-agrafon] |
| Calcium chlorideUp to 20 g per 100 kg of milk | [gr-agrafon] |
| Salt | Brine at 19–20 °Bé, then dry salt on the surface[gr-agrafon] |
| Starter | lactic and propionic bacteria cultures may be added |
Total time across the recorded steps: 54 days – 58 days
What changes: The ewe milk is heat-treated before cheesemaking
Ewe milk, or ewe and goat milk with no more than 30 % goat. The milk is thermised or pasteurised. Concentrating it, or adding milk powder, milk proteins, caseinates, colours, preservatives or antibiotics, is forbidden. Output: thermised or pasteurised ewe milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ewe milk, with up to 30 % goat milk, is thermised or pasteurised, set at 34–36 °C, cut and cooked to 48–52 °C while stirring, then pressed in moulds and brined for two to four days. The wheels are dry-salted for three weeks and ripened for three months in cool and then warmer rooms, where propionic bacteria open scattered holes. Made in 9 steps over 54 days – 58 days. The longest step, warm room for the holes, takes 30 days (Ministry of Agriculture (Greece) 1994) and runs at 16–18 °C (Ministry of Agriculture (Greece) 1994). Propionic acid bacteria, whose fermentation makes the scattered holes does most of the fermenting.
| Main step | 30 daysSet[gr-agrafon] | Warm room for the holes |
|---|---|---|
| Temperature | 16–18 °CSet[gr-agrafon] | Warm room for the holes |
Unlike the mostly cow-milk Graviera Naxou, it is a ewe-milk cheese, like Graviera Kritis, with up to 30 % goat milk. Its decision has the wheels spend a month at 16–18 °C and says the scattered holes come from propionic fermentation.
The 1994 decision requires the milk to be thermised or pasteurised. The cheese is cooked to 48–52 °C, holds at most 38 % moisture and ripens three months.
Every number is labelled with how it is known. How this atlas is made
The PDO application says the cheese had been known for over a century. Greece recognised Graviera Agrafon as a protected designation of origin on 14 January 1994, at the request of the Karditsa milk sellers' and cheesemakers' association "Amaltheia". The Cheese Atlas says most of it is exported, to France, Switzerland and Germany.
