Graviera Pro: The Kozani Cheese That’s Set to Change the Game
With the coordination of GAIA EPICHEIREIN, a member of the operational group under Measure 16.
As the “Graviera Pro” Operational Group, implemented by the Agricultural Livestock Cooperative of Voio in Kozani, nears completion, Katerina Moschopoulou, Associate Professor at the Laboratory of Dairy Research of the Agricultural University of Athens (AUA), discusses the findings, results, and future challenges.
The laboratory collaborates with the cooperative for the implementation of the program under the guidance of GAIA EPICHEIREIN, which is part of the operational group formed under Measure 16 ‘Cooperation’. This measure promotes partnerships between scientists and the primary sector and is funded by the EU.
This collaboration led to the creation of a new cheese resembling graviera, but also containing propionic bacteria or even probiotics.
“This cheese was developed to enrich the cheese range of the Agricultural-Livestock Cooperative of Voio, Kozani,” says Moschopoulou. “We added propionic bacteria to differentiate it organoleptically – by taste and appearance – from traditional graviera cheeses.”
The new cheese also shows differences in its nutritional properties, according to analyses conducted on the first samples by the Dairy Laboratory.
“We have some very recent results regarding its antioxidant properties. The addition of propionic bacteria improved iron-binding capacity, suggesting these cheeses may have antioxidant properties,” the scientist explains. Moreover, since these bacteria help synthesize vitamin B12, the cheese may also contain higher levels of B12 compared to conventional cheeses.
However, Moschopoulou adds, “More analyses are needed to confirm this.”
In the second phase of the project – currently underway – cheeses have been made with the addition of probiotics.
Comparison: Voio Graviera With vs. Without Propionic Bacteria
“Two weeks ago, we went to Voio and produced a new batch. We’re now waiting for samples to arrive at the Laboratory of Dairy Research of the Agricultural University so we can begin the analyses,” she says.
“From preliminary cheesemaking trials at our lab, we saw that some probiotics can survive and remain in the final product.”
Probiotics are widely known for their many health benefits. According to Moschopoulou, “They are believed to help maintain gut microbiome balance, boost the immune system, and enhance the absorption of nutrients. In other words, they contribute significantly to proper body function and health.”
In the second cheesemaking phase, some adjustments were also made to salt levels.
“Making the product milder in salt may help preserve the probiotic bacteria even better,” she notes.
“At the end of the program, we will deliver a production protocol to the cooperative so that they can follow a specific cheesemaking process,” Moschopoulou concludes.
She clarifies, however, that the results from the lab are in vitro. “In vivo, clinical trials will be needed to determine the quantities one needs to consume to benefit from these factors. At the same time, we must also consider the amount of fat consumed,” she adds.
It is important to note that, based on current progress, “we cannot make any nutritional claims. However, it’s significant that we’ve found some nutritional characteristics that are quite interesting,” Moschopoulou says.
Taste Tests
“Once the program is completed and we have the final findings and the production protocol from the Agricultural University, we aim to introduce the new product to the market,” states Grigoris Tsolopoulos, president of the Voio Cooperative.
It is worth noting that taste tests – either with the product consumed as is or prepared as saganaki – have received very positive feedback.
The new cheese stands out in terms of flavor: it is sweeter and milder compared to other gravieras. It also differs visually, featuring numerous holes.
