About the Greek Cheese Kefalograviera
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Kefalograviera is a hard table cheese that is made from 100% sheep’s milk or a mixture of sheep and goat’s milk. Production of Kefalograviera cheese began in the 1960s and has become a favorite. Kefalograviera Greek cheese is produced in the mountains of Western Macedonia and Epirus and aged for 3 months or longer.
Kefalograviera is dotted with air holes throughout. It is a firm cheese that should be smooth to the touch. Kefalograviera Greek cheese has a maximum humidity of 40% and minimum dry fat content of 40%. There is now a low-fat variety of kefalograviera available.
Kefalograviera Greek cheese has a salty flavor and rich aroma. It has both the piquant-type flavor similar to kefalotyri cheese and the mellowness of graviera. Kefalograviera cheese is most often used in the Greek dish saganaki, a shallow-fried cheese. It is also used in pasta dishes and other dishes that use grated cheese. Kefalograviera cheese pairs well with full-bodied red wines, ouzo, and white wines. Kefalograviera is the perfect addition to a meze platter.
If you are using a recipe that calls for kefalograviera Greek cheese and you don’t have any, you can use a number of cheeses in its place, though the taste won’t be exactly the same. A few of your options include: kefalotyri, parmesan, pecorino romano, and aged Gruyère.
Kefalograviera is sold in wedges or in wheels and can be identified by its typical light brown rind and firm texture, but the rind can be found in colors ranging from yellow to dark brown. Though it’s a new cheese compared to many that have been around longer in Greece, kefalograviera is becoming one of the most widespread cheeses in the country.
Type of Greek Cheese
Kefalograviera Greek cheese is a hard yellow table cheese with a rind that varies from yellow to dark brown. Kefalograviera is made from 100% sheep’s milk or a combination of sheep and goat’s milk.
Where Kefalograviera Greek Cheese is Produced
The three protected designations of origin for Kefalograviera are: Western Macedonia, Epirus, and Aitoloakarnania.
Kefalograviera Greek Cheese Flavor Description
Kefalograviera cheese has a rich aroma and a salty, nutty flavor. It is mellow like graviera cheese and piquant like kefalotyri.
Facts About Kefalograviera Greek Cheese
- Kefalograviera is a newer cheese as it has only been produced since the 1960s
- About 3,000 tons of kefalograviera Greek cheese is produced around the country each year
- Kefalograviera Greek cheese is produced in three regions: Western Macedonia, Epirus, and Aitoloakarnania
- Kefalograviera is a cross between graviera cheese and kefalotyri, for which it is named after
- Kefalograviera is produced in only three places: Western Macedonia, Epirus, and Aitoloakarnania. Any cheese called Kefalograviera made outside of these three areas is not the real deal
- The rind of kefalograviera Greek cheese ranges in color from yellow to dark brown
- Kefalograviera Greek cheese is made from 100% sheep’s milk or a combination of sheep’s milk and goat’s milk
Kefalograviera is a cheese that is versatile and delicious.
Categorized in: Greek Cheese List
This post was written by Greek Boston
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