Kefalograviera

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.

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]

References

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

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[1] Hoffman, Susanna. 2004. The Olive and the Caper: Adventures in Greek Cooking. Workman Publishing. ISBN 978-1563058486

[EUprodSite-2] EU Kefalograviera Profile (accessed 23 May 2009)

[1]

[2]

v t e Greek cheeses
List of Greek Protected Designations of Origin cheeses
PDO	Anevato Arseniko Naxou Batzos Feta Formaela Graviera Galotyri Kalathaki Limnou Katiki Domokou Kasseri Kefalotyri Kefalograviera Krasotyri Kopanisti Mykonou Ladotyri Mytilinis Metsovone Manouri Pichtogalo San Michali Sfela Xynomizithra Xygalo
Other	Anthotyros Armogalo Armexia Boukovela Chloro Corfú Eriki Florinela Foumarino Froumaela Kariki Komos Naxou Malaxia Manoura Sifnou Melichloro Mastelo Metsovela Melanotyri Melitiro Mizithra Petroto Prentza Skotyri Synoro Talagani Tyrogliata Tyrovolia Touloumotyri Vasilotyri Volaki Xerotyri Xynotyro
Related	Tirokafteri
See also	Greek dairy products companies Cuisine of Greece

See also

References