Graviera Cheese: Difference between revisions
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(Created page with "right|thumb|300px|Graviera Cheese... we think? * '''Appeared In:''' 1.42 - The Prize * '''Note:''' It's not said in the episode exactly what kind of...") |
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[[Image:Cheeseprize.png|right|thumb|300px|Graviera Cheese... we think?]] | [[Image:Cheeseprize.png|right|thumb|300px|Graviera Cheese... we think?]] | ||
* '''Appeared In:''' [[1.42 - The Prize]] | * '''Appeared In:''' [[1.42 - The Prize]] | ||
* '''Note:''' It's not said in the episode exactly what kind of cheese was donated for the prize basket, so this is our best guess. | * '''Note:''' It's not said in the episode exactly what kind of cheese was donated for the prize basket, so this is our best guess. | ||
* Graviera is the second-most popular cheese in Greece (the first being feta) and is made in wheels that have a criss-cross pattern on the rind. In Crete, it is made with sheep's milk and left to ripen for at least five months. In Naxos, though, they make it mostly with cow's milk. | |||
* Though it is not to be confused with the Swiss gruyere, their similar taste and texture make it so one can be substituted for the other. | |||
== Recipe == | == Recipe == | ||
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* [http://www.crete.pro/presentation-en.php?id=141 Graviera of Crete] | * [http://www.crete.pro/presentation-en.php?id=141 Graviera of Crete] | ||
[[Category:Canon]][[Category:Items]][[Category:Food]][[Category: | [[Category:Canon]][[Category:Items]][[Category:Food]][[Category:Dairy]][[Category:Items In 1.42 - The Prize]] | ||
Latest revision as of 08:15, 18 June 2014
- Appeared In: 1.42 - The Prize
- Note: It's not said in the episode exactly what kind of cheese was donated for the prize basket, so this is our best guess.
- Graviera is the second-most popular cheese in Greece (the first being feta) and is made in wheels that have a criss-cross pattern on the rind. In Crete, it is made with sheep's milk and left to ripen for at least five months. In Naxos, though, they make it mostly with cow's milk.
- Though it is not to be confused with the Swiss gruyere, their similar taste and texture make it so one can be substituted for the other.
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