Graviera vs Kefalotyri
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.
Kefalotyri
Facts
- Milk
- Mixed milk
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Cyprus
Kefalotyri is a hard, salty cheese of Cyprus and Greece, made from sheep's milk, goat's milk, or a mix of the two. The wheel is pale, from white to light yellow, and the color shifts with the milk. The paste is firm and flaky, with a few small eyes, and it grates cleanly once aged. A younger wheel is still hard, but it is a little moister and less fierce. The name joins the word for head with the word for cheese, a nod to the round form.