KEFALOGRAVIERA Meaning and
Definition
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Kefalograviera is a Greek cheese that is made from sheep's milk or a combination of sheep's and goat's milk. It belongs to the category of hard and aged cheeses and is considered one of the most popular Greek cheeses.
This cheese is typically produced in various regions of Greece and is known for its distinctive taste, firm texture, and rich aroma. It undergoes an aging process of at least three months, during which it develops its unique characteristics. The name "kefalograviera" is derived from the words "kefali," meaning head (referring to the sheep's milk used in its production), and "graviera," a type of Greek cheese similar to Swiss Gruyère.
Kefalograviera has a pale yellow color and a smooth, firm texture. It has a slightly salty and nutty flavor with hints of sweetness. The aging process contributes to its intense taste and crumbly consistency. It can be enjoyed both raw and cooked and is used in a variety of dishes in Greek cuisine. It is commonly grated and sprinkled over pasta dishes, baked to form a crispy crust, or served as a table cheese alongside olives and bread.
Due to its robust flavor and versatility, kefalograviera has gained popularity beyond Greece's borders and can now be found in select specialty cheese shops worldwide. It is often sought after by cheese connoisseurs and food lovers who appreciate its unique qualities and the cultural heritage it represents.
Etymology of KEFALOGRAVIERA
The word "kefalograviera" comes from Greek. It is a combination of two Greek words: "kefali", which means "head", and "graviera", which is a type of cheese.
The term "kefali" refers to the head of an animal, usually a sheep or a goat, as these animals were historically used for milk production. "Graviera" is a type of hard cheese made from sheep's or goat's milk.
When combined, "kefalograviera" essentially means "head of graviera", referring to the fact that this cheese is made from the milk of the head (or the animal itself) and is similar to graviera cheese.
