This pale golden-yellow cheese has a full bodied yet pleasant and light aroma that falls between Kasseri and Kefalotiri in hardness, but with a more sharp and salty taste.
Kefalograviera makes a tasty impression when grated into pasta, souffles’, pies, as well as meat and poultry dishes. It is great when paired with bread and home-made jam, and is exceptionally delicious when fried to make Saganaki cheese.
|P.D.O. indicates that a particular agricultural product is produced, processed and prepared in a given geographical area using a recognized and unique know-how.|