Product Reviews and Ratings - Greece - Kefalograviera from igourmet

Buy the Kefalograviera on http://www.igourmet.com

(based on 3 ratings)

Located in:Cheese, Greece

This PDO (Protected Designation of Origin) cheese was first produced in Greece in the 1960's. Today, it is one of Greece's most popular cheeses, sometimes spelled as "kefaloghraviera." Produced in Western Macedonia, Epirus, and the prefectures of Etoldkarnania and Evrytania, this hard table cheese is made from 100% sheep's milk. Often considered to be a cross between kefalotiri and graviera. It has a pleasant salty, and slightly nutty flavor with a rich aroma and smooth mouthfeel. Kefalograviera is great on its own or fried to make Saganaki.

Made from pasteurized sheep's milk.
Photo depicts whole 20 lb. form of cheese.
We cut and wrap this item by the 1/2 pound.
Please contact us if you would like to purchase the whole form.

More information for the Kefalograviera

Product Reviews Summary

Avg. Customer Rating:

4.7 stars

(based on 3 reviews)

100% of respondents would recommend this to a friend.

Customers most agreed on the following attributes:

Pros:

Flavorful(3)

Lovely Cheese

By Dara

from Ohio on 9/18/2008

Pros:

Firm, Flavorful, Rich

Cons:

Salty

Best Uses:

Hors d'oeuvre, Salads

Describe Yourself:

Chef, Foodie

Bottom Line:

Yes, I would recommend this to a friend

I couldn't stop eating this cheese. Fantastic flavor.

OMG, YUMMMM!!!

By stacey from San Diego, CA on 7/6/2008

Pros:

Delicious, Flavorful, Rich, Saganaki

Cons:

Very addictive

Best Uses:

After Dinner, anytime, Appetizer, Mezes, Snacking

Describe Yourself:

Foodie, Health Conscious, Simple Tastes

Bottom Line:

Yes, I would recommend this to a friend

This is one of, if not, my favorite meze in the world. It is very salty, but extremely tasty.

I used to order this snack as an appetizer, called Saganaki at Greek restaurants all the time. It is the best!!

If you choose to buy this cheese, to prepare it, slice the Kefalograviera into a 1/2 an inch piece, flour both sides, and then fry it in olive oil. When you have browned the cheese on both sides, remove and serve on a plate with some lemon, and wow, you have the best meze in the world.

a little strong for me but very tasty.

By nos for short from Rancho Cordova, CA on 4/2/2007

Pros:

Creamy, Firm, Flavorful

Cons:

Owerpowered

Best Uses:

Hors d'oeuvre, Salads, Sandwiches

Describe Yourself:

Chef, Frequent Diner

Bottom Line:

Yes, I would recommend this to a friend

the cheese had a very strong smell and taste it couldv'e been better with less power but i have to say it is worth it because of the aftertaste and i think many people evjoy that so a 4 is a perfect rating from me.

Customer Reviews about the Kefalograviera at igourmet