Kefalograviera

Kefalograviera is a hard Greek table cheese made traditionally from sheep's milk or from a blend of sheep's and goat's milk. It is produced in Western Macedonia, Epirus and the regional units of Aetolia-Acarnania and Evrytania, and it carries protected designation of origin status in both the European Union and the United Kingdom. The cheese has a salty flavour and a rich aroma. In the kitchen it is best known as the cheese cut into triangles, rolled in seasoned flour and lightly fried for the Greek dish saganaki, and its hard texture also makes it well suited to grating over pasta. It closely resembles kefalotyri and is sometimes sold under that name. One cookbook rates it at its best as good as or better than Romano or aged Asiago.