Kefalograviera

In this article, we will delve into the fascinating world of Kefalograviera, exploring its many facets and its impact on different aspects of life. From its influence in history to its relevance today, Kefalograviera has left an indelible mark on society and continues to generate debate and reflection. Along these lines, we will analyze its evolution over time, its connection with other relevant elements and the experiences of those who have been touched by its presence. Prepare to embark on a journey of discovery and learning about Kefalograviera, an entity that has captured the attention of individuals of all ages and backgrounds.

Not to be confused with Graviera.
Saganki, made with pan fried kefalograviera cheese

Kefalograviera (Greek: Κεφαλογραβιέρα) is a hard table cheese produced traditionally from sheep's milk or a 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 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."[1] It is very similar to Kefalotyri cheese and sometimes is sold under that name.

Kefalograviera has PDO status.[2]

See also

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)


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