Kefalograviera Cheese-P. D. O.

Kefalograviera cheese is produced in the regions of Western Macedonia, Epirus and the prefecture of Aitoloakarnania from sheep milk or a combination with ewe milk, and in that case ewe milk should not exceed 10% of the total. It has a hard and thin skin; dry appearance and yellow to light brown colour. It has a 40% maximum humidity and 40% minimum dry fat content. It has a hard and elastic touch with many small cuts on its mass. Kefalograviera has a pleasant salty taste and rich aroma. For its production, milk is coagulated at 32-34 oC. The obtained curd is divided after 35 minutes. It is re-warmed and constantly stirred at 48 oC and then poured in moulds and placed under pressure. The cheese is transported to a room at 14-16 oC and relative humidity of approximately 85% . After a day, it is placed in 18-20 Be brine for two days. The maturation of the cheese is initially done in booths at 14-16 oC and relative humidity 85-90% . During this stage, the cheese is salted approximately 10 times and is periodically upturned. When the salting process is complete, the cheese is placed in booths with a temperature of less than 6 oC for the completion of maturation, which lasts at least 3 months. We can provide Kefalograviera cheese in the following packages to you: polyethylene vacuum packs of approximately 10kg, 5kgr. The minimum order we can have from someone is 1500kg and the price varies according to the package and the quantity you order. You are welcome in Greece to see the production procedure in any of our customers.