Discovering Kefalograviera: The Delightful Greek Table Cheese

Kefalograviera cheese on a wooden surface.

Today, we’re diving into the wonderful world of Kefalograviera (keh-fah-loh-ghrah-vee-EH-rah), a delightful Greek cheese that’s sure to tantalize your taste buds 5, 6. This firm, pale yellow cheese is a staple in Greek cuisine, prized for its rich, salty flavor and versatile culinary uses.

Characteristics of Kefalograviera

Kefalograviera has a complex flavor profile that’s both salty and slightly sweet, with a nutty undertone that intensifies as the cheese ages. Its texture is firm and dense, with a hard, golden-brown rind and occasional small holes throughout the paste.

While Kefalograviera shares some similarities with Kefalotyri and Graviera cheeses, it has a unique character that is all its own. Kefalotyri tends to be harder and saltier, while Graviera is milder and more pliable. Kefalograviera strikes a delicious balance between the two.

Where to Find Kefalograviera

You can usually find Kefalograviera sold in wheels or wedges at specialty cheese shops, Greek markets, and some well-stocked supermarkets. Prices vary depending on the age and quality of the cheese, but you can expect to pay around $15-25 per pound.

Kefalograviera Fast Facts

Composition: Made from sheep’s and goat’s milk
Origin: Greece (PDO regions include Western Macedonia, Epirus, and Aetolia-Acarnania) 1
Texture: Firm
Color: Pale yellow
Flavor: Salty, slightly sweet, nutty
Rind: Hard, golden-brown
Aging: At least 3 months

How Kefalograviera is Made

Cheesemaking traditions in Greece date back thousands of years, with Kefalograviera being one of the country’s most historic and renowned cheeses 4. Today, Kefalograviera production is regulated under the protected designation of origin (PDO) status, primarily in the region of Western Macedonia, ensuring traditional methods and quality 1, 2, 3.

Fresh sheep’s and goat’s milk is pasteurized and cultured to make Kefalograviera, then coagulated with rennet. The curds are cut, cooked, drained, and pressed into wheels. The wheels are salted and aged for at least 3 months, developing a hard rind and concentrated flavor over time.

Fried Greek cheese on a plate. — Saganaki or fried Greek Kefalograviera cheese.

Culinary Uses

Kefalograviera is an incredibly versatile cheese that lends itself to many delicious culinary applications. It’s superb as a table cheese, especially as part of a Greek meze platter with olives, cured meats, and crusty bread. You can also pan-fry or grill slabs of the cheese for a decadent saganaki appetizer – just add a splash of brandy and a squeeze of lemon!

Grated Kefalograviera adds a pop of salty, nutty flavor to pasta dishes, vegetable gratins, and baked casseroles. It’s also a traditional accompaniment to roasted lamb. For a special treat, try pairing aged Kefalograviera with a glass of ouzo or a full-bodied Greek red wine. Consider an Agiorgitiko from Nemea or a Xinomarvo blend from Rapsani.

Storing Kefalograviera

To keep your Kefalograviera tasting its best, wrap it in parchment or cheese paper, place it in an airtight container, and store it in the refrigerator. An unopened wedge can last for several months, while an opened piece is best consumed within a few weeks. If any mold develops on the surface, simply cut it away — the interior should still be fine to eat.

For longer storage, you can freeze Kefalograviera by wrapping it tightly in plastic wrap and placing it in an airtight container. Thaw the cheese slowly in the refrigerator and use it for the best quality within a month.

So, next time you’re looking to add some Greek flair to your cooking or cheese board, reach for a wedge of Kefalograviera! Its bold flavor and versatility make it a deliciously dependable choice. Kali orexi! (Bon appétit!)