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Kefalograviera is traditional Greek hard cheese with Controlled Denomination of Origin (DOC) which is manufactured from ewe's milk in the regions of Western Macedonia, Epirus, Aetoloacarnania and Evritania.

As the name of the cheese indicates, its organoleptic properties stand between Kefalotiri and Graviera cheese. It ripens at least for 3 months and is consumed as table cheese, grated cheese, and quite often as saganaki (shallow-fried cheese).

The mean composition of Kefalograviera is : moisture 35.4%, fat 31.3%, protein 25.9%, salt 3.4% and pH 5.6.