Cretan Smoked Graviera Cheese Recipe
The unique taste of Cretan Graviera cheese encapsulates centuries of cheese-making tradition from the enchanting island of Crete. Known for its distinct nutty flavor and subtle sweetness, Cretan Graviera is a beloved staple often enjoyed as an appetizer or part of a traditional Cretan feast. Let’s delve into the origins of this cheese, its preparation, and the best ways to savor it.
The History of Cretan Graviera
Graviera is Greece’s second most popular cheese and an integral part of the Cretan identity. Its roots trace back to the early 20th century when cheesemakers combined traditional methods with cow’s milk to produce a new twist on existing cheese varieties. Over the decades, the recipe evolved, incorporating sheep's and goat's milk for a richer flavor, which is indicative of the island’s diverse agricultural resources.
Ingredients for Cretan Smoked Graviera
- Sheep's milk - 3 liters
- Goat's milk - 2 liters
- Salt - 1 tablespoon
- Mesophilic starter culture - 1/4 teaspoon
- Rennet - 1/2 teaspoon diluted in 1/4 cup cool, non-chlorinated water
- Wood chips for smoking
- Olive oil for brushing
Preparation Method
1. Preparing the Milk
Brought the sheep's milk and goat's milk to a slow, controlled heating process. In a large pot, combine both milks, stirring gently. Gradually heat the mixture to 32°C (90°F), using a cooking timer for accuracy.
2. Adding the Starter Culture
Once the desired temperature is reached, sprinkle the mesophilic starter culture over the milk. Allow it to rehydrate for 5 minutes before stirring it in gently to ensure even distribution.
3. Adding Rennet
Add the diluted rennet to the milk and stir gently for about 30 seconds. Cover the pot and allow the milk to sit undisturbed for 45 minutes as it coagulates. Use the cooking timer to monitor the time.
4. Cutting the Curd
Check the curd for a clean break. Once set, cut the curd into small cubes (approximately 1 cm) using a long knife. Stir them gently, allowing them to rest for 5 minutes.
5. Heating the Curds
Slowly increase the temperature to 41°C (105°F) over 30 minutes while stirring the curds gently but continuously. This action helps the curds firm up and expel whey. Use a cooking timer for precision in timing.
6. Draining the Whey
Once the curds reach the right consistency, transfer them into a cheese mold lined with cheesecloth. Allow the whey to drain naturally for an hour.
7. Pressing the Cheese
Apply a moderate weight to the cheese in its mold. Press the cheese for 12 hours, remembering to flip it halfway through.
8. Salting the Cheese
After pressing, remove the cheese from the mold and soak it in a salt brine for 8 hours. This step infuses the cheese with flavor while maintaining its texture.
9. Aging the Cheese
Place the brined cheese in a cool, humid environment for at least 3 months. The aging process is crucial for developing the complex flavors characteristic of Graviera.
10. Smoking the Cheese
After the aging period, brush the cheese lightly with olive oil and place it above a layer of smoldering wood chips to smoke for 2 to 4 hours. Smoking imparts a unique depth to the cheese.
Enjoying Cretan Smoked Graviera
Cretan Smoked Graviera is a versatile cheese that pairs beautifully with fresh fruit, nuts, and honey. Try it with a glass of robust red wine or a refreshing olive salad for a harmony of tastes that celebrate Cretan culinary tradition. Whether served on a charcuterie board or grated over pasta, its rich flavor profile and creamy texture make it a favorite among cheese enthusiasts.
Bonus: Recipe for Graviera Cheese Salad
For those who wish to incorporate Cretan Graviera into a fresh, vibrant dish, here’s a quick salad recipe:
- Thinly slice some tomatoes, cucumbers, and red onions.
- Cube the Graviera and mix it with the vegetables.
- Dress with olive oil, a squeeze of lemon, and a pinch of salt.
- Garnish with oregano and black olives and serve immediately.