Kefalograviera
A hard table cheese produced traditionally from sheep's milk or from a mixture of sheep's milk and goat's milk.
Geographical area: Western Macedonia, Epirus and the prefectures of Etoloà¢karnania and Evrytania.
The cheese has come into production over recent decades and has become widely-known in Greece. It is produced using traditional technology and is ripened in installations within the defined geographical areas.
The milk is coagulated at 32-34°C. The curd is broken up, reheated to about 48°C/ transferred to moulds and pressed. The cheese is then kept for 1 day in a room at a temperature of 14-16°C. After this it is placed in brine at 18-20Be for about 2 days. Ripening begins in a room kept at 14-16°C and during this period the surface of the cheese is dry salted about 10 times. The second stage of ripening takes place in a room kept at below 60C. Ripening takes not less than 3 months.
