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Kefalograviera
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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, soues’, 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.

BEST FOR:

Dinner

Available Sizes

1kg

Ingredients

Pasteurized sheep’s milk, bacterial culture, salt, rennet.

Nutritional Facts

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Suggested Recipes

Kasseri cheese Soufflé
. . . . . . . . . .
Get the recipe

Kasseri cheese Soufflé

Saganaki Fried Cheese
. . . . . . . . . .
Get the recipe

Saganaki Fried Cheese

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