Cretan Graviera Cheese (Gruyere) 1,420Kg-1,470Kg

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While these alternatives may not perfectly mimic Gruyere’s characteristics, they bring their unique flavors and textures to enhance the dishes they are used in. Experimenting with these cheese pairings and combinations can help you discover new and enjoyable variations on your favorite dishes. Regional Cheese Alternatives Swiss Alps and Alpine Region Once you’ve prepped everything for your saganaki party, it’s time to start serving your guests. Serving Saganaki to Guests Measurement: Substitute in equal amounts by weight or volume to maintain the desired flavor profile. Wensleydale Cheese Graviera is a big Greek cheese that is becoming increasingly popular worldwide! It has a unique taste from its special blend of sheep and goat milk, which gives it a distinct flavor. Its semi-hard texture makes it perfect for slicing and grating over dishes or melting in sauces. It pairs especially well with other Greek dishes, like spanakopita and moussaka. Try it today to discover why it’s one of the most beloved Greek cheeses! When looking to replace Gruyere cheese in various dishes, there are several suitable alternatives to consider. Let’s explore some popular recipes and the best cheese substitutes to use in them.

Measurement: Substitute in equal amounts by weight or volume to preserve its creamy texture and flavor. Fontina Cheese Often used in cooking, particularly in baked dishes like fondues and quiches. Also eaten on its own or with bread This Greek cheese may be eaten sliced, fried, shredded over pasta dishes and salads, and baked in casseroles. It is also ideal for creating cheese fritters. Graviera cheese has a lot of saturated fat and salt but is also strong in protein and calcium. Outside of Greece, Graviera cheese is widely available. Sandwiches and Burgers: Graviera can be used in sandwiches and burgers, either grated or in slices. Its rich flavor enhances the overall taste of these dishes.Set the mood: Create a festive atmosphere with Greek-inspired party decorations like blue and white tablecloths, olive branches, and candles. Make sure you have a guest list and plan out seating arrangements beforehand to ensure a smooth and enjoyable party experience for everyone. Saganaki in Greek cuisine means any variety of dishes prepared in a small frying pan. The best known Saganaki is actually a popular appetizer– pan-fried cheese which is one of my personal favorite Greek dishes. What Cheese is Best for Saganaki This exceptional whey cheese is made from the whey of Feta blended with sheep’s milk cream. As a PDO cheese, it’s only made in central and western Macedonia and Thessalia. The popular soft cheese is crafted in various shapes and sizes, but a rindless log is one of the favourite as a table cheese. Manouri is white and creamy in texture, like a light cheesecake. The unique flavour is fresh, milky and slightly lemony. The cheese is often used in pastries, spanakopita, or drizzled with honey and served for breakfast. Myzithra [mee-ZEETH-rah] American Swiss cheese may not have the same depth of flavor as Gruyere, but it can still provide a mild and creamy element to various cold dishes and sandwiches. Its iconic holey texture and accessibility make it a convenient option when Gruyere is not available. This French sandwich features Gruyère melted over ham and toasted bread, topped with béchamel sauce and more cheese.

Why it works: Le Brouère is a French cheese with a creamy texture and a mild, buttery flavor, making it a versatile option for various recipes and cheese plates, replicating Gruyère's adaptability. Beyond its sweetness, Graviera also has fruity notes, particularly when it’s young. As it matures, it develops a rich, grassy aroma, and in some cases, you might even detect a touch of spiciness or a goaty undertone. Despite these variations, one thing remains consistent: Graviera always offers a pleasant organoleptic experience. Once the cheese has been prepared and seasoned, the next step is to pan-sear it. This involves heating a small amount of oil or butter in a pan, and then carefully placing the cheese in the pan. Cook the cheese for about 2-3 minutes on each side, until it becomes golden brown and crispy on the outside. Be sure to use a spatula to flip the cheese gently, as it can be delicate when melted. Once the cheese is cooked, it can be served hot and gooey with a squeeze of lemon juice and a sprinkle of fresh herbs. Pan-Searing the Cheese Texture: The texture of Graviera is hard but slightly springy. It’s not crumbly like some hard cheeses and has a pleasing bite to it. Measurement: Substitute in equal amounts by weight or volume to maintain the desired taste profile. Graviera CheeseDietary Restrictions: Individuals with dairy allergies or lactose intolerance may seek non-dairy alternatives to Gruyère to avoid digestive discomfort or allergic reactions. If you are not keen on setting your pan on fire, do not worry. In most Greek households, including Greek restaurants, cheese saganaki is served without the flames.Just with a good squeeze of lemon juice is all the embellishment you need. This “pasta filata” style cheese is Greece’s version of Mozzarella. Semi-hard, mild, and buttery, it’s consumed as a table cheese or melted into sandwiches, omelettes, pizza, or kaseropita pie. The PDO cheese is made from ewe’s milk (sometimes mixed with goat’s milk) and hand stretched and kneaded in Macedonia, Thessalia, Mitilini Island and Xanthe. It has a pale yellow interior and a smooth, creamy white crust, but no rind. Kasseri is slightly salty and pungent, but its underlying flavour is sweet. Kefalotyri [keh-fah-lo-TEE-ree]

Why it works: Fontina's mild, slightly sweet flavor and remarkable meltability lend versatility to dishes like macaroni and cheese, sandwiches, and pizzas, where Gruyère is traditionally used. See its substitutes here. This hard cheese, crafted predominantly from sheep’s milk or a blend of sheep and goat’s milk, carries a distinctive sweet and nutty flavor profile. It dances on your palate with hints of burnt caramel, offering an experience that is both delightful and memorable. The texture of Graviera is uniquely intriguing – it’s hard, yet carries a slightly springy feel that enhances its appeal. Why it works: Wensleydale cheese's crumbly texture and slightly tangy taste are versatile, adding a delightful contrast to salads, sandwiches, and pairings with fruit, similar to Gruyère.Measurement: Substitute in equal amounts by weight or volume for a seamless culinary transition. Jarlsberg Cheese Measurement: Substitute in equal amounts by weight or volume for consistent melting and flavor. Kerrygold Irish Dubliner Cheese Increasingly we believe the world needs more meaningful, real-life connections between curious travellers keen to explore the world in a more responsible way. That is why we have intensively curated a collection of premium small-group trips as an invitation to meet and connect with new, like-minded people for once-in-a-lifetime experiences in three categories: Culture Trips, Rail Trips and Private Trips. Our Trips are suitable for both solo travelers, couples and friends who want to explore the world together.

Example dishes: Fondue and cheese platters are ideal, creating a memorable and aromatic experience. Measurement: Substitute in equal amounts by weight or volume to maintain the recipe's integrity. Kars Gravyer CheeseAs an Italian cheese, Parmesan offers a distinctly different flavor when compared to Gruyère. This hard, crumbly cheese is predominantly used as a topping or garnish due to its savory taste. While not a direct substitute, Parmesan can add an extra layer of flavor to some recipes where Gruyère is typically used. Using Cheese Substitutes in Recipes A popular vegan alternative for Gruyère cheese is vegan Swiss or Emmental-style cheese. These plant-based cheeses are crafted to mimic the nutty and slightly sweet flavors of Gruyère while offering a similar melting ability, making them suitable for various vegan dishes like sandwiches, fondues, and gratins. Why it works: Beaufort is a French cheese made with cow's milk, which offers a rich, creamy texture with pronounced nutty undertones, enriching gratins, quiches, and cheeseboards with a distinctive Alpine character. Wheels of ,8- 12kg 3kg, 1,5kg under vacuum, pieces of 2kg and 300g under vacuum and grated cheese in bags of 500 g and 200g.