Kefalograviera

Kefalograviera is a hard, salty yellow cheese made from sheep's milk or a mixture of sheep and goat's milk in Greece and Cyprus. It is one of the most popular cheeses in Greece and is used in a variety of dishes.

History

Kefalograviera was first produced in the mid-20th century, making it a relatively new addition to the Greek cheese family. It was created as a hybrid of two other Greek cheeses, Kefalotyri and Graviera. The name "Kefalograviera" is a combination of the names of these two cheeses.

Production

The production of Kefalograviera involves a process similar to that of other hard cheeses. The milk is first heated and then rennet is added to coagulate the milk. The curd is then cut into small pieces and heated again. After this, the curd is pressed to remove the whey and then it is left to mature for at least three months.

Characteristics

Kefalograviera has a slightly sweet and nutty taste. It is a hard cheese, but it is less hard than other similar cheeses such as Parmesan. It has a pale yellow color and small holes. The cheese is usually sold in large wheels.

Uses

Kefalograviera is often used in the traditional Greek dish saganaki, where it is fried until golden and served with lemon. It can also be used in gratin dishes, in salads, or served with fruit and wine.

See also

• List of Greek cheeses
• Greek cuisine

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Kefalograviera

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  Saganaki made with Kefalograviera cheese