Kefalograviera Cheese, approx. 22 lb Wheel
Kefalograviera is similar to Kefalotyri, but slightly softer and less salty. This cheese is a happy medium between Kaseri and Kefalotiri.
Kefalograviera is the perfect for making "saganaki' (flaming cheese) or grated over spaghetti. It is also served as table cheese.
Featured in Martha Stewart Living Magazine, March 2008.
Ingredients: pasteurized sheep's cheese, bacteria culture, salt, rennet.
Please note that if you are purchasing multiple quantities of the same deli-fresh item, one piece of that item equaling the weight ordered may be packaged. You may tell us to not do that in the order comments.
Product of Greece
Recipe for Saganaki (fried kefalograviera cheese) -
Ingredients: 1 whole egg, 1/4 c. flour, 1/2 lb. kefalograviera cheese, the juice of one whole lemon.
Directions: Beat egg in a bowl, and put flour on a plate. Dip the piece of cheese in egg, then roll in flour. In a frying pan heat butter and fry the cheese until the flour coating is golden. Squeeze lemon juice on the cheese before removing from the pan and serve immediately (excellent hot).
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