Despite only dating back to the 1960,s Kefalograviera has very quickly become one of Greece’s favourites. Read on to learn more about this pressed cheese from Western Macedonia.
Where does Kefalograviera come from?
Kefalograviera is a pressed cooked Greek cheese that is made from 100% sheep’s milk or a mixture of sheep and goat’s milk. Actually, this is a fairly young cheese since production only began in the 1960’s. However, it has already become a firm favourite in Greece and around the world. Kefalograviera is produced in the mountains of Western Macedonia and Epirus and aged for 3 months or longer.
How is the Macedonian Prince made?
Unlike most Greek cheeses, Kefalograviera has a firm texture that is dotted with eyes throughout. Also, as you’ve probably guessed from its name, Kefalograviera is a combination of two popular Greek cheeses: Kefalotyri and Graviera. As a matter of fact, it brings together the piquant quality in Kefalotyri and the mellowness of Graviera. The end result is a complex cheese with a savoury flavour and rich aroma.
How to serve Kefalograviera
Unsurprisingly, this Greek PDO cheese is a hugely popular cheese for Saganaki. On top of this, the Greeks like to use it in pasta dishes and on meze platters. Finally, it pairs really well with full-bodied red wines, ouzo and some local white wines.
If you can’t get your hands on Kefalograviera, some great alternatives are Kefalotyri, Parmigiano Reggiano, Pecorino Romano or a mature Gruyère.
Thank you for reading
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Worth trying on my visit to Greece. 🤗