Kefalograviera cheese

Kefalograviera Cheese is a traditional Greek hard cheese with an intense flavor, made primarily from sheep's milk and, in some versions, blended with goat's milk. Its firm and slightly granular texture makes it ideal both for grating over dishes and for consuming in slices. It has a salty and somewhat spicy taste that intensifies with aging, adding a distinctive character to various culinary preparations.

Originating from the Peloponnese region and other areas of Greece, kefalograviera cheese is a product with a protected designation of origin, which guarantees its authenticity and quality. It is made following traditional methods that maintain the genuine flavor and characteristic texture of this Mediterranean cheese.

From a nutritional standpoint, it is a good source of protein and calcium, in addition to containing vitamins A and B12, making it a valuable addition to a balanced diet. However, due to its sodium content, its consumption should be moderate, especially for individuals with salt restrictions.

In Latin America, although there is no exact term for this cheese, it can be referenced within the categories of hard Greek cheese or compared to cheeses such as Parmesan cheese or aged Manchego cheese due to its texture and flavor. However, it does not have common direct synonyms in the Spanish of the region, so it usually retains its original name in recipes.