Greek cheese mainly produced on the Greek island of Crete. Graviera is Greece’s second most popular cheese after feta. Made in wheels, the rind of the hard cheese is marked with the characteristic crisscross pattern of its draining cloth. Graviera of Crete is made from sheep’s milk and ripened for at least five months. It’s slightly sweet, with a pleasant burnt caramel flavor, Graviera of Naxos is made mostly of cow's milk (80-100%).