Graviera is a hard, pale-golden Greek table cheese modelled on Alpine Gruyère — firm and close-textured, with a mellow, nutty, faintly sweet, buttery flavour that deepens with age. It is Greece's second-most-popular cheese after feta and its most beloved hard cheese: sliced for the meze table, grated over pasta, and above all floured and pan-fried sizzling as saganaki.