Graviera is one of the most famous cheeses of Crete; it is a ripening cheese and one of the three Cretan cheeses of protected designation of origin (PDO).

It is produced from fresh pasteurized goat’s (up to 10%) and sheep’s milk following the traditional way of production.

The milk comes from sheep that graze freely in mountain pastures.

It matures for at least three months in suitable temperature and humidity conditions. Maturation time is important for highlighting its taste and aromas, it is also better to consume it at room temperature.