Graviera Agrafon
A hard table cheese produced traditionally and exclusively from sheep7s milk or from a mixture of sheep's milk and goat's milk.
Geographical area: The Agrafon area of the Karditsa prefecture.
This cheese has been known for over a century. It is produced using traditional technology and ripened in installations within the defined geographical area.
The milk is coagulated at 34-36
°C with rennet. The curd is broken up after 25-35 minutes and reheated to 48-52°C, It is then pressed for several hours, left to dry on wooden shelves for up to 2 days and placed in brine at 18-20B for 2-4 days. Ripening is begun initially at 12-15°C continued at 16-18°C and completed at 12-15°C, The minimum ripening time is 3 months,
