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How to Make Graviera (Saganaki Cheese)
In Appetizers and Dips

How to Make Graviera (Saganaki Cheese)



This recipe is a twist on Graviera, which in turn was based on the Swiss cheese Gruyere. It will be ready for tasting in 5 months time. Graviera is one of the 3 main kinds of cheese used in Greece to make traditional Greek saganaki (the others are kefalograviera and kefalotyri). I called my version Gaviera after my name, Gavin.

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32 Comments

  2. Kazini

    Gaviera cheese from the cheeseman himself! I love the name pun you use for your version bwahaha

  5. K X

    Got to sterilize the kitchen and get back to it. That protective culture is interesting.

  6. stuff here

    Ive never made my own cheese but after a year of watching these videos, i know a sloppy curd when i see it…

  7. ZGryphon

    I have to admit, the cheese is all well and good, but my favorite thing about this video is that you had a bird jumping around outside the window the whole time, but Hamish barely moved. That's what I look for in a dog. 🙂

  8. Gord Gonzola

    Great vid! Good day from Canada Eh! Also fyi those Sous vide hooked to the double sink may loosen the sealant around the sink. Be aware and Beware!.

  13. GlaciusTS

    Would love to see some good cheese sauce recipes. Something that’ll go well on a cheese steak or chili dog.

  14. snoozieboi

    Hi Gavin, Youtube has started sending me these videos and I remember having been into brewing beer and noticing the supply shops actually sold DIY cheese kits. Once in a while I hear local craft cheese shops have production issues where the cheese turns out to be contaminated and as far as I know almost abit dangerous to eat.

    Apologies if you have already addressed this in separate videos or so, but are there dangers? Beer can of course get ruined, but it just tastes foul. Even when picking only chanterelles I get worried if I give any away should something foreign have passed my double inspection.

    Is Listeria and or other stuff a concern?

  15. John Cspine

    I was afraid I haven’t let my cheeses dry enough, and I barely had a cheese in the fridge fit a few days (with two big buckets of open brine, and another water source) and went to turn it this morning and the rounded edges had cracks..I immediately sealed it in a vac pack and turned it. I fry in the cheese fridge after reading..I forget, someone recommended not air drying at room temps, but because here, our humidity in the house can be single digits. Even in the fridge it’s barely 55%. Today I’m doing an identical Caldwell recipe for simple, piquant cheese (Manchego-esque) to see if holding the raw milk over another day really impacts the quality. I buy enough raw to do a couple batches, and have to hold at least half until the next day, or day after..I broke out a big brew pot for 4 gallons..huge yield yesterday at 5.5 pounds!

  18. Bob Green

    i was given a cheese that is absolutely fantastic. kind of like a sharp cheddar. its called Dubliner. could you possibly make this? thanks, love the videos.

  19. Em

    Couldn't help but notice that this is so similar to Guido cheese: same start temp, same culture, same curd size, same end temp, same pressing, same brining process, same air drying, same vac pack.
    Diffs: 3 months vs 5 months ripening, 13C vs 12C. Mould inhibitor. Am I missing something or will it taste pretty identical? Love your vids!

  20. Em

    Hi Gavin, I think it would be really helpful to a lot of people if you could talk about which cheeses can be aged/ripened in vac pack. Will ask you at the next Ask The Cheeseman if you don't mind 🙂

  21. Ken Whibley

    Hi Gavin from the UK,, having watched a couple of your videos using Souse Vide.
    Were there any time lags when raising the temperatures from the initial starting temperature.

  22. Steve J

    Cheese making is so fascinating to me. It's a blend of chemistry, biology, and history/tradition. Crazy to think that cheese has been made for thousands of years given how complex the process can be.

  23. Rodoula Doulos

    Hullo …I love GRAVIERA cheese and I buy it continually…living in GREECE …Iknow gravier and kefalotyri like the backof my hand..THANKS forshowing us this..GREATLY appreciated !!!!

  24. Adrian K

    Gavin. What is e difference between this cheese and Kefalotyri? You call them both sagninaki type cheeses?

    Thank you!

  29. Edward Miller

    Gavin: does this new culture protect against molds. With vacuum sealing, do I still need a cheese cave or can the cheese be aged in a frig or a cool dark pantry shelf?

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