Kefalograviera
. . . . . . . .
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.
Available Sizes
1kg
Ingredients
Pasteurized sheep’s milk • Bacterial culture • Salt • Rennet.
Contains: Milk.
Nutritional Facts
