Kefalograviera Cheese
By: Anonymous

About

A hard sheep milk cheese with a salty flavor and rich aroma. It is often used in a Greek dish called Saganaki, cut into triangular pieces, rolled in seasoned flour and lightly fried. It is very similar to Kefalotyri cheese and sometimes is sold as it.

Information
Translations: Kefalograviera Siers, Kefalograviera Sūriai, Kefalograviera Brânză, Kefalograviera sira, Kefalograviera Kaas, Kefalograviera पनीर, Kefalograviera Queijo, Kefalograviera сыра, Τυρί κεφαλογραβιέρα, Kefalograviera الجبن, Kefalograviera 치즈, Kefalograviera Sýry, Kefalograviera Keju, Kefalograviera奶酪, Kefalograviera Formatge, Kefalograviera Sir, Kefalograviera Syry, Kefalograviera Formaggio, Kefalograviera גבינה, Kefalograviera Ost, Кефалогравиера сир, Kefalogravieraチーズ, Kefalograviera fromage, Kefalograviera-ost Ost, Kefalograviera Queso, Kefalograviera сиру, Kefalograviera Juusto, Kefalograviera сирене


Physical Description
This is a cheese filled with rather small holes that is produced in a round.
Colors: Whitish to yellowish


Tasting Notes
Flavors: sharp, salty
Food complements: Spaghetti, Lamb
Wine complements: White wine
Beverage complements: Ouzo
Substitutes: Graviera, Kefalotyri, Aged myzithra, Pecorino romano


Selecting and Buying
Choosing: Look for a cheese with a smooth rind and a hard to the touch feel.
Buying: It is produced in Western Macadonia the most. You can find it at Greek as well as Mediterranean markets in both wheels and wedges.
Procuring: This cheese is made from goat's milk or a mix of goat and sheep milk. The cheese is aged for three months or more before being made available to consumers. It is encased in a thin hard rind that is yellow to dark brown.


Preparation and Use
The cheese is commonly used for cheese trays and is also great fried or roasted. The rind can be left on the cheese for slicing onto a tray or for frying. This cheese is also grated and then added to various dishes, usually entrees or appetizers.
This cheese is used for making saganaki, a fried cheese dish that is coated with egg and flour before frying in until golden brown in a shallow fry pan. This dish is served best warm with lemon wedges.


Conserving and Storing
Refrigerate.


Social/Political

History: This cheese was first produced in the 1960s.