This is a semi-hard yellow cheese considered to be the Greek equivalent of gruyere or Swiss. Produced throughout Greece from sheep, cow or goat milk, it has a hard rind and a lovely, intense aroma. The best graviera is mellow, nutty, subtly sweet and firm, varying according to region of production. Some versions are made with black pepper to add a kick. Quite versatile, it is a perfect complement to a glass of ouzo, stands alone well as a rich table cheese, and is often used as a dessert cheese, topped with honey. Graviera is also frequently used as a cooking ingredient.