Kefalograviera

Not to be confused with Graviera.

Kefalograviera (Greek: Κεφαλογραβιέρα) is a hard table cheese produced traditionally from sheep's milk or mixture of sheep's and goat's milk. According to the PDO filing with the EU (see below) the name applies only to cheese produced in Western Macedonia, Epirus, and the regional units of Aetolia-Acarnania and Evrytania.

Saganki, made with pan fried kefalograviera cheese

The cheese has a salty flavour and rich aroma. It is often used in a Greek dish called Saganaki, cut into triangular pieces, rolled in seasoned flour and lightly fried. It is an excellent cheese for grating, and is widely used as a topping for pasta dishes. According to one cookbook, "At its best, it is as good as or better than Romano or aged Asiago."^[1] It is very similar to Kefalotyri cheese and sometimes is sold under that name.

Kefalograviera has PDO status.^[2]

See also

• List of cheeses

References

1. Hoffman, Susanna. 2004. The Olive and the Caper: Adventures in Greek Cooking. Workman Publishing. ISBN 978-1563058486
2. EU Kefalograviera Profile (accessed 23 May 2009)