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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 hand.