Kefalograviera is a hard sheep’s milk cheese from Greece, not as hard as Parmigiano-Reggiano, and a tad drier than most cheddars. It’s a salty snackable cheese, perfect with crackers or fruit, and just as addictive eaten alone. It’s right in that very middle of strong enough to stand out but mild enough for any beginner, the perfect crowd-pleaser.


I first tried and fell in love with Kefalograviera at Pierre Loti Wine Bar two months ago. I plum forgot about it until I was reading about Kafalotiri, a similar cheese, on 5 Star Foodie Culinary Adventures. Natasha, thank you for sparking my memory! (My terrible memory is the reason I started this blog.)

The only problem is that this cheese was not at Whole Foods or Garden of Eden. I eventually got it from a friend Tim, who found it in Astoria for me, at Titan Foods 25-56 31st Street, Long Island City, NY 11102. The small wheel (roughly 2 pounds) is sold for $10.29 per pound. (You have to buy it by the wheel there.)

Kefalograviera with dired apricots and cherries, and sesame flagel 4

Two pounds sounds like a lot but in just 5 days, I’ve eaten the Kefalograviera in several ways:

  • It’s the perfect addition to any cheese plate
  • I’ve snacked on it just paired with some fruit, once with the Ground Husk Cherry Tomatoes, once with some Honey Crisp Apples, once with dried apricots and dried cherries.
  • I’ve made grilled cheese with it twice, once with a sesame flagel and once with raisin walnut bread.
  • Yesterday, I made Saganaki. Just cut it in 1/4″ thick pieces, dampen with water, and dredge in flour. Fry in a little bit of oil on a cast iron pan, until golden on both sides. Serve with tomato sauce and/or lemon wedges.

Saganaki 4

Kefalograviera is firmly in my top 10 cheeses list! Try it!

posted by jessica at 09:09 AM Filed under Basics, Shopping, Un-Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.