Kefalograviera

Kefalograviera (Greek: Κεφαλογραβιέρα) is a hard table cheese produced traditionally from sheep's milk or a mixture of sheep's and goat's milk.

The cheese is produced in Western Macedonia, Epirus, and the regional units of Aetolia-Acarnania and Evrytania.

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 very well suited for grating and 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."Hoffman, Susanna. 2004. The Olive and the Caper: Adventures in Greek Cooking. Workman Publishing. It is very similar to Kefalotyri cheese and sometimes is sold under that name.

Kefalograviera/Κεφαλογραβιέρα has PDO status in the EU and the UK.EU Kefalograviera Profile (accessed 23 May 2009)

See also List of cheeses Graviera

References