MK15
Global Moderator
New Greek Cook
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« on: February 17, 2008, 10:24:33 AM » |
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Kefalograviera (West Macedonia, Epirous, Thessaly, Aetoloacarnania, Crete). The technology of kefalograviera was developed in 1967 by the cheese - maker Alexis Pappas (Epirous). This cheese stands between graviera and kefalotyri and is made with cow’s and sheep’s or/and goat’s pasteurized milk. The kefalograviera from Crete is produced from sheep’s milk. It ripens at least for 4 months and it is consumed at table, grated, or as saganaki.
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