Graviera vs Kefalograviera
Graviera
Facts
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Greece
Graviera is a hard pressed cheese from Greece, sold in wheels with a natural rind. The name echoes Gruyère, and the two share a nutty, savory character in the kitchen. Makers in different parts of the country follow local recipes, so flavor and richness are not identical from wheel to wheel. A younger piece slices for the table. An older piece turns drier and better for grating over hot food.
Kefalograviera
Facts
- Milk
- Mixed milk
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Greece
- Place
- Crete, Sterea Ellada
- Status
- PDO
Kefalograviera is a hard cheese from Crete and Sterea Ellada, in Greece, and the name is protected. Makers use sheep's milk, and goat's milk may go into the same vat. The paste is pale yellow, firm, and elastic, with small holes scattered through it. The flavor is salty, nutty, and lightly piquant, and it grows sharper as the wheel matures. The style sits between Graviera and Kefalotyri, which is also how the name was formed.