Kefalograviera Κεφαλογραβιέρα
A prized grating and frying cheese combining the piquant saltiness of kefalotyri with the round sweetness of graviera.
- Type
- cheese
- Designation
- PDO
- Made from
- sheep milk, some goat
- Where
- Epirus, Macedonia, Central Greece, Thessaly
- Season
- all-year
- Price
- €€
Taste and texture
Salty, piquant, and nutty with a brisk, savoury bite that sits between kefalotyri and graviera. The paste is dense, dry, and firm.
hard
saltysharpcreamyfruitybittersweetintense
How to buy
Choose solid pieces cut from well-formed wheels showing a firm, dry crumb rather than moisture.
Ensure the PDO seal is displayed alongside the distinctive name Kefalograviera.
The rules in short
A hybrid style produced across western Macedonia, Epirus, and parts of central Greece from sheep milk and minimal goat milk. Aged for several months.
Serving ideas
- Dredged in flour and fried golden for classic saganaki
- Grated finely over baked spiced minced meat dishes
- Sliced thinly as an accompaniment to crisp lager or tsipouro
Substitutes
Pecorino Romano, Grana Padano.
Read more: Moussaka and Tselementes: How a Modern Classic Was Codified.
Cooked in
MoussakaPastitsioFried cheeseLamb giouvetsi with orzoKleftiko, slow-baked lambExohiko, lamb in pastrySpaghetti with meat sauce
Check the register. Designations are listed from our own working list and have not yet been checked against the EU register. Check eAmbrosia before relying on a name.