description Kefalograviera PDO Overview
Kefalograviera PDO is a firm Greek cheese protected under the European Union's Protected Designation of Origin system. It is produced in designated areas of western Macedonia and Epirus from sheep's milk, sometimes blended with a limited proportion of goat's milk, and matured for at least three months. Its salty, full flavor and firm texture make it suitable for grating, table service, and frying as saganaki, while its name reflects characteristics associated with both kefalotyri and graviera cheeses.
help Kefalograviera PDO FAQ
What is the difference between Kefalograviera and Kefalotyri?
Kefalograviera was developed with characteristics associated with both salty Kefalotyri and milder, sweeter Graviera. It is a firm Greek cheese with a robust flavor that works both at the table and in cooked dishes.
Can Kefalograviera be used for saganaki?
Yes, its firm texture and salty flavor make it a popular cheese for saganaki. Thick slices can be fried so that the exterior browns while the center softens.
What milk is permitted in Kefalograviera PDO?
It is made from sheep's milk or from sheep's milk blended with a limited amount of goat's milk. The PDO production area includes parts of western Macedonia and Epirus.
How long is Kefalograviera aged?
Kefalograviera must mature for at least three months. This aging produces its firm body and pronounced flavor while still allowing it to soften effectively when heated.
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