Tags: Cheese, Food.
Kefalograviera (Greek: Κεφαλογραβιέρα) is a hard table cheese produced traditionally from sheep’s milk or mixture of sheep’s and goat’s milk. According to the PDO filing with the EU (see below) the name applies only to cheese produced in Western Macedonia Epirus and the regional units of Aetolia-Acarnania and Evrytania. The cheese has a salty flavour and rich aroma. It is often used in a Greek dish called Saganaki cut into triangular pieces rolled in seasoned flour and lightly fried.