Kefalograviera vs Ladotyri Mytilinis
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.
Ladotyri Mytilinis
Facts
- Milk
- Mixed milk
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Greece
- Place
- Sheep/Goat
- Status
- PDO
Ladotyri Mytilinis is a hard Greek cheese from the island of Lesbos, and the name is protected. Makers use sheep's milk, sometimes with some goat's milk, and they age small wheels in olive oil. Lado refers to oil and tyri to cheese, so the name describes that oil storage. The paste is firm, salty, and rich, with a clear sheep's milk edge. It serves as a table cheese and as a grating cheese, not as a fresh curd.