🧀 Kefalograviera
Also known as: Κεφαλογραβιέρα
Greek PDO hard cheese from sheep's milk with up to 10% goat's milk, ripened at least three months.
Kefalograviera is a Greek hard cheese with a protected designation of origin (PDO). The Ministry of Agriculture recognised the name in 1994 (Decision 313032), and it became an EU PDO on 21 June 1996. It is made from sheep's milk, or from sheep's milk mixed with goat's milk, and the goat's milk may not exceed 10%.
The milk must come exclusively from Western Macedonia, Epirus, the prefecture of Aetolia-Acarnania and the prefecture of Evrytania. It comes from sheep and goat breeds traditionally reared in the area and is curdled within 48 hours of milking.
The milk is curdled at 32-34 C and the curd is cut after about 35 minutes. It is reheated to about 48 C, moulded and pressed, then kept in 18-20 Baume brine for about two days. Ripening starts at 14-16 C and 85-90% humidity, with about ten dry salting rounds of the surface, and ends at 6 C or below. It lasts at least three months and takes place in the production area.
Kefalograviera or Kefalotyri, Graviera, Kasseri? Instead of guessing from the names, compare the process. Kefalograviera uses sheep's milk, with at most 10 % goat's milk, curdled within 48 hours of milking at 32–34 °C. The curd is reheated to about 48 °C, pressed and kept about two days in brine, then the surface is dry salted about ten times during at least three months of ripening. The result is a hard, elastic cheese with many holes, at most 40 % moisture and at least 40 % fat in dry matter.
Look for the name Kefalograviera with the EU PDO symbol (protected designation of origin). The cheese is made and ripened in Western Macedonia, Epirus, Aetolia-Acarnania or Evrytania. It comes as a hard cylinder, 4–6 kg or 10–12 kg, with a thin, dry, light yellow to light brown rind. You will find it at a supermarket cheese counter, a delicatessen with Greek products or a specialist cheese shop.
The specification sets a maximum moisture of 40% and a minimum of 40% fat in dry matter. The cheese is a hard cylinder, weighing 4-6 kg in the small size and 10-12 kg in the large size. The rind is hard, thin and dry, light yellow to light brown. The body is hard and elastic, with many holes, from whitish to pale yellow.
Facts
| Raw material | Sheep milk or sheep with goat milk (up to 10%) |
|---|---|
| Country | Greece |
| Region | Western Macedonia, Epirus, Aetolia-Acarnania, Evrytania |
| Duration | At least 3 months |
| Legal basis | EU PDO since 21.06.1996, PDO-GR-0444 1 |
How it connects to Cheese
🧀 Kefalograviera → kind of → 🪨 Hard cheeses → kind of → 🧀 Cheese
Links
- Made from which milk
- 🥛 Sheep's milk, 🥛 Goat's milk
- Part of
- 🪨 Hard cheeses, 🏷️ Protected cheese names, 🇬🇷 Greek cheeses
- Similar and different
- 🧀 Dodoni Yellow Cheeses
Frequently asked questions
What is Kefalograviera made from?
Sheep's milk, or sheep's milk mixed with goat's milk, where the goat's milk may not exceed 10 %.
Is it true that Kefalograviera is made only from sheep's milk?
Not always. The specification allows a mix of sheep's and goat's milk, with at most 10 % goat's milk.
How long is Kefalograviera ripened?
At least three months, first at 14–16 °C and 85–90 % humidity with about ten dry salting rounds of the surface, then at 6 °C or below.
What does Kefalograviera look and feel like?
It is a hard cylinder with a hard, thin, dry rind, light yellow to light brown, and a hard, elastic body with many holes, from whitish to pale yellow.
How big is a Kefalograviera?
The small size weighs 4–6 kg and the large size 10–12 kg.
Similar
🧀 Arseniko Naxou · 🧀 Graviera Agrafon · 🧀 Canestrato di Moliterno · 🧀 Paški sir · 🧀 Roncal · Canestrato Pugliese
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.