Kefalograviera Cheese: A Greek Sheep's Milk Wonder

Kefalograviera is a popular Greek cheese with a rich history and a unique flavour. With a hard, yellow texture, this cheese is produced from sheep's milk or a combination of sheep's and goat's milk. It is often used in Greek dishes like Saganaki, where it is fried to a golden crisp on the outside, while the inside remains soft and melty. Its versatility extends to being grated over pasta, sliced into salads, or enjoyed on its own as a table cheese. With a salty, nutty, and slightly tangy taste, Kefalograviera has become a beloved addition to the world of Greek cheeses.

Kefalograviera's origins

Kefalograviera is a traditional Greek cheese with a rich history and a dedicated following. Its origins can be traced back to the rugged mountains of northern Greece, specifically the regions of Epirus and Western Macedonia, where it has been crafted since the 1960s.

The name "Kefalograviera" is derived from the fusion of two beloved Greek cheeses: Kefalotyri and Graviera. By combining the piquant qualities of Kefalotyri with the mellow sweetness of Graviera, cheesemakers in the mountainous north of Greece created a unique and complex flavour profile that has since become a staple in Greek cuisine.

Kefalograviera is typically produced using sheep's milk or a combination of sheep's and goat's milk, giving it a hard texture and a savoury, nutty flavour. The cheese is formed into small wheels and aged for at least three months, allowing it to develop its characteristic depth of flavour.

The regions of Western Macedonia, Epirus, and Aitoloakarnania in western mainland Greece are recognised as protected designations of origin (PDOs) for Kefalograviera production. This status ensures the authenticity and quality of the cheese and contributes to its rich heritage.

Since its relatively recent introduction, Kefalograviera has quickly become one of Greece's favourite cheeses, with an estimated 3,000 tons produced annually. Its popularity can be attributed to its versatility, distinctive flavour, and integral role in traditional Greek dishes such as Saganaki, where it is pan-fried to golden perfection.

How it's made

Kefalograviera is a hard, yellow cheese with a nutty, piquant, and slightly salty flavour. It is made from sheep's milk or a combination of sheep's and goat's milk. The cheese is produced in the mountains of Western Macedonia and Epirus in Greece and has been made since the 1960s.

To make Kefalograviera, the milk is first pasteurized. It is then formed into small wheels and left to age for three months or longer. The cheese is marked with little air holes throughout its body, and it has a light brown, edible rind. The texture of the cheese is firm but smooth, and it has a rich aroma and smooth mouthfeel.

Kefalograviera is packaged in rounds, half-rounds, and wedges and is often vacuum-packed. It is sold in Greek or Mediterranean specialty markets and well-stocked supermarkets. The cheese is reasonably priced and can be stored in the refrigerator for up to six months if unopened. Once opened, it can be wrapped in waxed or parchment paper and placed in a zip-close bag or plastic container for a limited amount of airflow.

Kefalograviera is a popular Greek cheese that is often used in dishes such as Saganaki, a traditional Greek dish where the cheese is coated with seasoned flour and lightly fried. It is also grated and sprinkled over pasta, added to baked dishes and gratins, and pairs well with Greek spirits like ouzo and full-bodied red wines.

Its texture and appearance

Kefalograviera is a hard, yellow cheese with a firm texture. It is made from sheep's milk or a combination of sheep's and goat's milk. The cheese is formed into small wheels and aged for at least three months, which gives it a hard texture that is ideal for grating. The rind of the cheese is light brown and edible, and the body of the cheese is dotted with small air holes.

Kefalograviera is a popular Greek cheese that is often used in a variety of dishes. It is produced in the mountainous regions of Western Macedonia, Epirus, and Aitoloakarnania in western mainland Greece. The cheese has a salty, nutty, and slightly tangy flavour with a rich aroma. Its unique flavour and versatility have made it a favourite among cheese lovers.

The texture of the cheese is smooth and firm to the touch. It is easy to grate and holds up well when grilled or fried. This makes it a popular choice for dishes such as Saganaki, where the cheese is coated with seasoned flour and lightly fried. It is also commonly grated over pasta, added to baked dishes and gratins, or simply enjoyed as part of a meze platter or cheese board.

When stored in the refrigerator, Kefalograviera can last for up to six months if unopened. To extend its shelf life, it can be frozen for up to three months with minimal effect on its flavour and texture. Overall, Kefalograviera is a versatile and popular cheese that is beloved for its unique flavour, firm texture, and ability to enhance a variety of dishes.

Taste and aroma

Kefalograviera is a hard, yellow cheese with a salty, nutty, piquant flavour. Its aroma is rich, and its texture is firm but smooth. The cheese is made from sheep's milk or a combination of sheep's and goat's milk. It is produced in the mountains of Western Macedonia and Epirus in Greece and is aged for at least three months, allowing it to develop its characteristic depth of flavour.

The salty flavour of Kefalograviera comes from the sheep's milk, while the goat's milk adds a nutty, slightly tangy note. The cheese is often described as having a complex, savoury flavour with a rich aroma. Its texture is firm, making it ideal for grating over pasta dishes. It can also be sliced and added to salads or fried to create the traditional Greek dish, Saganaki.

When compared to other cheeses, Kefalograviera falls somewhere between salty Kefalotyri cheese and mellow Graviera cheese, which is made from cow's, goat's, and sheep's milk. Kefalograviera is similar to Kefalotyri, another hard sheep's and goat's milk cheese, but it is slightly softer and less salty. It combines the piquant quality of Kefalotyri with the mellowness of Graviera, resulting in a complex and savoury flavour.

Kefalograviera is a versatile cheese that can be used in a variety of dishes. It is often served as part of a meze platter, paired with Greek spirits such as ouzo, or with white or red wine. It is also commonly used in Saganaki, where the cheese is coated with seasoned flour and lightly fried. In addition to being fried or grilled, Kefalograviera can also be grated and sprinkled over pasta dishes or added to baked dishes and gratins.

The distinctive flavour and aroma of Kefalograviera come from the combination of sheep's and goat's milk, as well as the ageing process. The cheese is typically aged for at least three months, during which time it develops its characteristic depth of flavour and aroma. The longer ageing time contributes to the cheese's firm texture and rich, savoury flavour.

How it's served

Kefalograviera is a popular Greek cheese with a salty, nutty, piquant flavour and a firm texture. It is made from sheep's and goat's milk and is produced in the mountainous north of Greece, in the regions of Western Macedonia, Epirus and Aitoloakarnania.

Kefalograviera is a versatile cheese that can be served in a variety of ways. Here are some of the most common ways to serve it:

Saganaki

Kefalograviera is commonly used in Saganaki, a traditional Greek dish. In this dish, the cheese is cut into triangular pieces, coated with seasoned flour, and lightly fried. It is often served as an appetizer or meze platter and pairs well with Greek spirits such as ouzo, as well as white and red wine. Saganaki can be served as a delicious, gooey starter alongside a traditional Greek Moussaka.

Grilled or Fried

Kefalograviera holds up well when grilled or fried and makes an exceptional side dish when prepared in this way. It can be sliced or cubed and served as a table cheese or as part of a meze platter.

Baked Dishes and Gratins

Kefalograviera is an excellent addition to baked dishes and gratins. Its firm texture and savoury flavour make it a tasty topping or ingredient in these dishes.

Pasta

Kefalograviera is widely used as a topping for pasta dishes. Its grating properties and salty, nutty flavour make it a perfect addition to pasta recipes.

With Lamb

Kefalograviera is also delicious when served with lamb. It can be grated over the lamb or served as a side dish.

Frequently asked questions