I received an invitation from Chef Manolis Papoutsakis for the show "POP Mageriki" on ERT2, with the aim of commenting on the nutritional value of the recipe 'Stuffed artichokes with Graviera of Agrafon, sausage, anthotyro cheese, and asparagus.' I couldn’t refuse such a delicious invitation.
It seems that I am being invited as an expert on PDO graviera cheeses, a point I mention jokingly since the last time I was invited, I spoke about the nutritional value of PDO Graviera from San Michalis.
Let’s take a look at some information about this beloved cheese.
What is it?
Graviera of Agrafon is one of the most popular hard cheeses produced in Greece since the late 19th century. Its production is attributed to the efforts of agronomist Rainoldos Dimitriadis, who wanted to replicate the Swiss cheese "gruyère" in the beautiful and imposing Agrafa, a historic region and lush mountain range in Central Greece.
Origin
In 1996, it was recognized as a Protected Designation of Origin (PDO) product. This means that the product originates from this specific area, and its quality and characteristics are primarily due to the unique geographical environment in which it is produced. All stages of production occur within the defined geographical area. However, its production is limited and runs out quickly, as there are very few producers.
Local Story
Graviera of Agrafon is produced from sheep’s milk or a mixture of sheep and goat’s milk, with the goat’s milk not exceeding 30% by weight. The milk used comes from breeds of sheep and goats that are traditionally raised and adapted to the Agrafa region, whose diet is based on the rich flora of the area.
It has a whitish-yellow color, and its taste is rich (sweet and slightly sour). Although it can be consumed in many ways, it is considered a quintessential table cheese. It pairs particularly well with a glass of dry white wine aged in a barrel.
How is it made?
The sheep or goat-sheep milk undergoes heat treatment or pasteurization. After curdling at 34-36°C, the resulting curd is divided after 25-35 minutes, reheated under constant stirring to 48-52°C, placed into molds, and pressed for one day.
Then, the cheese is removed from the molds and left on wooden shelves for up to two days. It is then placed in brine for 2 to 4 days. The aging of the cheese initially takes place in chambers at 12-15°C with approximately 85% relative humidity. At the same time, dry salting is done on the surface for three weeks. Once salting is completed, the cheese is transferred to chambers at 16-18°C, where it stays for one month, and then moved to chambers at 12-15°C with 90-95% relative humidity to complete the aging process. The total aging time lasts from 3 to 6 months.
During aging, a surface microflora develops, contributing to the cheese's organoleptic characteristics.
Organoleptic Characteristics
It is a hard cheese with a firm elastic texture, scattered round holes, and sometimes cracks. It is shaped into cylindrical wheels with a hard, dry skin, which is covered by microbial growth that contributes to its aging.
Moisture
Graviera of Agrafon has a maximum allowable moisture content of 38% and belongs to the category of hard cheeses.
Seasonality
The production of Graviera of Agrafon follows the availability of sheep’s milk.
What is its nutritional value?
100g of Graviera of Agrafon contains:
| Nutritional Ingredients | Amount |
| Energy | 370 Kcal |
| Protein | 24g |
| Fat | 30g |
| Carbohydrates | 0g |
| Salt | 1.5g |
Proteins
The prolonged aging of the cheese makes the protein it contains more digestible. Therefore, the lactose content is significantly reduced, as it is converted into lactic acid. Thus, it is well-tolerated by individuals with lactose intolerance.
Fat and Salt
Regarding fat, this cheese contains about 30g of fat per 100g, making it a rich cheese in fats. It also contains 1.5g of salt per 100g, making it a good choice for those who are mindful of their salt intake.
Vitamins and Minerals
Graviera of Agrafon is rich in calcium (comparable to that in parmesan), which helps maintain bone health and supports the overall functioning of the body. During its production, the cheese retains a significant amount of fat-soluble vitamins, such as vitamin A and vitamin D, as well as water-soluble B vitamins.
Is Graviera of Agrafon a good choice?
Graviera of Agrafon has a high protein and calcium content, and a moderate amount of salt compared to other cheeses. Moreover, due to its reduced lactose content, it can be well-tolerated by people with lactose intolerance. However, it is a fat-rich cheese (~30% of its total energy), making it a concentrated source of calories. Yet, if consumed carefully (about 60g per day), it remains a tasty and healthy option.
Stuffed Artichokes with Graviera of Agrafon, Sausage, Anthotyro Cheese, and Asparagus
Ingredients:
Preparation:
Let’s look at the ingredients of this recipe and how they interact nutritionally:
Artichokes
They are rich in dietary fiber, containing about 5.7 grams of fiber per 100g, the equivalent of 6 cups of lettuce! They also contain a polyphenol called cynarin, which provides a sweet taste.
Asparagus
Asparagus is rich in vitamin C. It also contains potassium, which helps reduce blood pressure and fluid retention. Furthermore, it contains inulin, a prebiotic that supports better gut function and nutrient absorption. In this recipe, the method used for cooking them does not degrade the nutrients, preserving most of their nutritional content.
Cheese
The cheese provides high biological value protein, combined with the sausage. The addition of anthotyro cheese in the recipe balances these two components, as it is low in fat and salt.
Enjoy your meal!
Bibliography
https://www.cheeselovers.gr/tyria-tou-kosmou/cheese/343-graviera-agrafon.htmlhttps://www.provence.gr/el/cheese/comte-gruyere/50-01-013.html
http://www.minagric.gr/index.php/el/for-farmer-2/2012-02-02-07-52-07
https://www.greekbreakfast.gr/product/gruyere-from-agrafa-pdo/
https://www.athinorama.gr/umami/market/articles/grabiera_agrafon_pop-2546306.html
