Graviera Agrafon cheese is produced in the mountainous regions of Agrafa (Western Thessaly/ Evritania) from sheep milk or in combination with goat milk. The percentage of goat milk must not exceed 30% of the total weight.
Graviera Agrafon has a 38% maximum humidity and a 40% fat content. It is a hard, round rind cheese, usually available in 2-3 kg and 9-10 forms of varying sizes. Its mass is compact and full of small round holes. It is yellow in colour, and has slightly sweet taste and rich aroma.
To produce this cheese, milk is coagulated at 34-36 C. The mixture is divided after 25-35 minutes. It is then warmed up to 48 – 52 C while constantly stirred, and is then poured into moulds and placed under pressure. A day later, the cheese is removed from the moulds and is placed on wooden racks for two days. It is then placed in 19-20 Be brine for 2 to 4 days.
The maturing of the cheese occurs in rooms at 12-15 C temperature and humidity of approximately 85%. During this stage, the surface of the cheese is salted repeatedly for 3 weeks, until it obtains a 2% content in salt. When the salting of the cheese is completed, it is transported in an area at 16-18 C, where it stays for a month and then is placed in booths with a temperature of 12-15 C and 90-95% humidity for the maturing to complete. The total time of maturation is 3 months. During the maturing process, a micro-flora develops on the surface, which contributes to the maturing and the development of the sensory characteristics of the cheese.