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Cheese from Greece, Crete
Cretan sheep milk, or sheep milk mixed with goat milk, is set at 34–36 °C, cut and cooked to 50–52 °C, then pressed in moulds. After a day at 14–16 °C and two to five days in brine, the wheels ripen at least 3 months at 14–18 °C and are salted all over the surface up to ten times.
| Sheep milk, or a mix of sheep and goat milk, from breeds reared in the area | [kritis-sum] |
| Salt, as brine and for surface salting | [kritis-sum] |
| Starter | the traditional technology uses no starters; in a trial on Graviera Kritis it gave the highest organoleptic scores (Moatsou 2004 abstract) |
Total time across the recorded steps: 3.1 months – 3.2 months
What changes: The sheep milk is coagulated at 34–36 °C
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cretan sheep milk, or sheep milk mixed with goat milk, is set at 34–36 °C, cut and cooked to 50–52 °C, then pressed in moulds. After a day at 14–16 °C and two to five days in brine, the wheels ripen at least 3 months at 14–18 °C and are salted all over the surface up to ten times. Made in 6 steps over 3.1 months – 3.2 months. The longest step, ripen with surface salting, takes at least 3 months (Application for registration) and runs at 14–18 °C (Application for registration). Lactic acid bacteria; among lactobacilli isolated from mature cheese at two traditional dairies, Lactobacillus brevis and L. paracasei were the main species does most of the fermenting.
| Main step | at least 3 monthsSet[kritis-sum] | Ripen with surface salting |
|---|---|---|
| Temperature | 14–18 °CSet[kritis-sum] | Ripen with surface salting |
The Cretan graviera is made from sheep milk, alone or with goat milk, where Graviera Naxou is made mostly from cow milk. It is cooked to 50–52 °C and salted all over the surface during ripening.
The specification fixes a cook of 50–52 °C and at least 3 months of ripening. In a field trial at a small Cretan plant, samples of Graviera Kritis made from raw and from pasteurized milk were negative for Salmonella, E. coli O157:H7 and vancomycin-resistant enterococci. Coliforms and E. coli were 3 to 3.5 log units higher before the curd was cooked in the raw-milk cheese, and L. monocytogenes type 4b was isolated from cheeses of two trials until after salting. By the end of ripening the bacteria tested had fallen or disappeared to safe levels (abstract).
Hazards the sources name: Listeria monocytogenes type 4b, isolated from cheeses of two trials at a small Cretan plant until after salting (raw- and pasteurized-milk Graviera Kritis; Salmonella, E. coli O157:H7 and VRE were not found).
Every number is labelled with how it is known. How this atlas is made
The specification calls it one of the best-known Greek gravieras, made for centuries in Crete with traditional methods and ripened inside the area. Ministerial Decision 313047 of 14 January 1994 recognised the protected designation of origin, and the name was registered at European level by Commission Regulation (EC) No 1107/96 of 12 June 1996.
