Kefalograviera is a traditional hard cheese punctuated by holes scattered throughout its mass.
It is produced from sheep’s milk and has a salty taste and rich aroma. When fresh, this cheese is slightly soft, but as it matures it hardens. Its color has a whiteness close to that of sugar.
It is consumed as is, but in the kitchen cooking is used for pitas and pasta or is prepared as saganaki. Its rich flavor makes cooked and grilled dishes exceptional.
It is produced in western Macedonia, Epirus and in the prefectures of Aetoloakarnania and Evritania (Central Greece). It is a product with a Protected Designation of Origin (PDO).
