Kefalograviera Cheese from Cyprus: A Salty Mediterranian Delight

Kefalograviera is a robust, hard cheese from Cyprus with a rich, salty flavor and a firm, granular texture. Made primarily from sheep’s milk or a blend with goat’s milk, it is a staple of Cypriot cuisine, often grated over pasta or fried as a delicious appetizer. Its name hints at its dual heritage, combining the Greek words for the cheese types it resembles: Kefalotyri and Graviera.

Distinctive Features

Kefalograviera typically forms into large wheels weighing between 8 to 15 kilograms. Its rind is hard, natural, and pale yellow to light brown in color, sometimes marked by the imprint of the cheesecloth used during pressing. The interior paste is compact and slightly crumbly, with a few small, irregular eyes scattered throughout. It boasts a high fat content, usually around 40% fat in dry matter, contributing to its rich mouthfeel.

The cheese has a pronounced, piquant saltiness and a deeply savory, almost nutty flavor profile. Its texture is firm yet yielding, making it excellent both for table consumption and for cooking. The aging process, which lasts a minimum of three months, intensifies its salty character and develops its complex, tangy notes. This cheese is a Protected Designation of Origin (PDO) product, ensuring it is made according to strict traditional methods in its specific region.

Kefalograviera Varieties

The primary variety of Kefalograviera is defined by its PDO status, requiring production in specific regions of Cyprus. It is traditionally made from sheep’s milk, though some producers incorporate a small percentage of goat’s milk, not exceeding 20%. The cheese must be aged for at least three months, but some artisanal versions are aged for longer, up to a year or more, for a sharper, more complex taste.

Another variation lies in its size and shape, with some local dairies producing smaller wheels or even blocks for different market demands. While the PDO regulations are strict, slight variations in flavor can occur depending on the specific pastureland of the sheep and the time of year the milk is collected. There is no widely recognized smoked version of Kefalograviera, as its character is defined by its natural aging process.

History and Traditions

Kefalograviera’s history is deeply intertwined with the pastoral traditions of rural Cyprus. Shepherding has been a cornerstone of the island’s economy and culture for millennia. The cheese evolved as a practical way to preserve the nutritious milk from flocks of sheep and goats that grazed on the wild herbs of the Cypriot mountains. Its production provided essential sustenance for families throughout the year.

The region is also famous for other halloumi and anari cheese, as well as Commandaria, one of the world’s oldest named wines still in production. Kefalograviera is a central component of meze, the famous Cypriot assortment of small dishes. It is traditionally enjoyed during festivals and family gatherings, often fried as saganaki, which showcases its excellent melting properties. The cheese embodies the robust and welcoming spirit of Cypriot hospitality.

Production Process

The production of Kefalograviera begins with fresh, raw or pasteurized sheep’s milk, sometimes blended with goat’s milk. The milk is warmed and then coagulated using traditional animal rennet. The resulting curd is cut into small rice-sized grains to expel whey effectively. This step is crucial for achieving the cheese’s characteristically firm and dry texture.

The curds are then heated again and stirred vigorously before being transferred into large molds and pressed to form the wheels. After pressing, the cheeses are submerged in a saturated brine solution for several days, which seasons them and helps form the rind. Finally, the wheels are moved to aging rooms where they mature on wooden shelves for a minimum of three months. During this time, they are regularly turned and brushed to ensure even development and prevent mold.

Wine or Beverage Pairings

Kefalograviera’s bold saltiness and rich fat content pair beautifully with robust regional wines. A classic Cypriot pairing is with the island’s full-bodied red wines, such as Maratheftiko or Ofthalmo. These wines have enough tannic structure and dark fruit flavors to stand up to the cheese’s intensity without being overpowered. The local spirit, Zivania, a grape-based pomace brandy, also makes a strong traditional accompaniment.

Internationally, oaked Chardonnays from the New World or aged Riojas from Spain offer a fantastic contrast to Kefalograviera. The vanilla and butter notes in these wines complement the cheese’s nutty richness. For beer lovers, a malty amber ale or a German bock beer provides a refreshing counterpoint to the saltiness. A glass of dry sherry, like Fino or Manzanilla, can also cut through the fat and create a harmonious balance.

Suitable Fruit and Vegetables

Fresh, sweet fruits provide a perfect contrast to the salty punch of Kefalograviera. Ripe figs, slices of sweet pear, and crisp apple wedges are all excellent choices. The fruit’s natural sugars and juicy texture balance the cheese’s salinity and richness. Sun-dried tomatoes and roasted red peppers also pair well, adding a sweet and slightly smoky element to the combination.

For a more savory approach, include marinated artichoke hearts or grilled eggplant. Olives, particularly the meaty Kalamata variety, complement its Mediterranean character. A handful of walnuts or almonds adds a welcome crunch and earthy flavor that enhances the cheese’s nutty notes. A simple green salad with a sharp vinaigrette can cleanse the palate between bites of the rich cheese.

Suitable Meat and Fish dishes

Kefalograviera is a fantastic grating cheese for pasta dishes featuring rich meat sauces. It is traditionally grated over pastitsio, a Cypriot baked pasta dish with minced meat and béchamel sauce. Its melting qualities also make it ideal for sprinkling on top of moussaka before baking, creating a delicious golden crust. The cheese adds a salty, savory depth to these hearty comfort foods.

For fish, it pairs wonderfully with grilled octopus or baked white fish like sea bass. The cheese can be incorporated into a stuffing for calamari or used in a crust for baked fish fillets. Its robust flavor stands up to the strong taste of grilled lamb chops or pork souvlaki. Shaved Kefalograviera can also be a flavorful topping for a steak salad, adding a Mediterranean twist.

Presentation

Remove Kefalograviera from the refrigerator at least one hour before serving. This allows it to reach its ideal serving temperature of around 18-20°C, which fully releases its aroma and softens its texture. Present it on a large wooden board or a slate platter to create a rustic, appealing backdrop. This enhances its artisanal character and connects it to its pastoral origins.

Cut the cheese into thick wedges or large chunks to showcase its granular texture. Provide a sturdy cheese knife with a sharp point for guests to cut their own pieces. Arrange accompanying items like fruits, nuts, and bread around the cheese, creating a visually abundant and inviting platter. For individual plates, a small cheese plane can be used to create elegant, thin shavings for salads or garnishes.

Recipe Ideas

Saganaki Kefalograviera

Saganaki is perhaps the most famous and simple way to enjoy Kefalograviera. This Cypriot meze dish highlights the cheese’s superb frying qualities. The high heat creates a deliciously crispy, golden-brown crust while the inside becomes wonderfully soft and stringy. It is a social dish, often brought sizzling to the table and shared among friends with a squeeze of lemon.

The key to perfect saganaki is using a thick slice of cheese and a very hot pan. It is a quick recipe that delivers maximum flavor with minimal effort. Serve it immediately with crusty bread to scoop up the melted cheese. This dish perfectly encapsulates the bold and welcoming spirit of Cypriot cuisine.

• 1 thick slice (2.5 cm) of Kefalograviera, about 150g
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1 lemon wedge, for serving
• Fresh crusty bread, for serving

1. Pat the cheese slice dry and dredge it lightly in flour on both sides, shaking off any excess.
2. Heat the olive oil in a small, heavy-bottomed skillet over medium-high heat until very hot.
3. Carefully place the floured cheese in the hot oil. Fry for 1-2 minutes until the bottom forms a deep golden crust.
4. Flip the cheese carefully using a spatula. Fry for another 1-2 minutes until the second side is golden and the cheese is soft.
5. Transfer immediately to a plate. Squeeze the lemon wedge over the top and serve at once with bread.

Cypriot Kefalograviera and Spinach Pie (Spanakopita)

This recipe puts a Cypriot twist on the classic Greek spanakopita by using Kefalograviera. The cheese’s salty, tangy flavor and excellent melting properties make it an ideal filling. It adds a robust depth that pairs wonderfully with the earthy spinach and the flaky, buttery phyllo pastry. This pie is a complete meal, perfect for a family lunch or a portable snack.

Using Kefalograviera ensures the filling holds together well and doesn’t become watery. The pie can be made in a large baking dish or individually portioned into smaller triangles. It is equally delicious served hot from the oven or at room temperature, making it versatile for picnics and parties. This dish is a celebration of Mediterranean flavors and textures.

• 500g fresh spinach, washed and roughly chopped
• 1 large onion, finely chopped
• 200g Kefalograviera, grated
• 2 eggs, lightly beaten
• 2 tablespoons fresh dill, chopped
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste
• 200g phyllo pastry sheets
• 100g unsalted butter, melted
• Olive oil for sautéing

1. Preheat your oven to 180°C (350°F). Heat a drizzle of olive oil in a large pan and sauté the onion until soft.
2. Add the spinach in batches, cooking until wilted and any liquid has evaporated. Transfer to a colander to cool, then squeeze out excess moisture.
3. In a large bowl, combine the cooled spinach, grated Kefalograviera, eggs, dill, nutmeg, salt, and pepper. Mix well.
4. Brush a baking dish with melted butter. Layer 5-6 sheets of phyllo pastry on the bottom, brushing each sheet with butter.
5. Spread the spinach and cheese filling evenly over the pastry.
6. Top with the remaining phyllo sheets, brushing each layer with butter. Tuck in the edges and score the top layer into portions.
7. Bake for 40-45 minutes until the pastry is golden brown and crisp. Let it rest for 10 minutes before serving.

Similar Cheeses and Alternatives

Kefalotyri from Greece is the closest relative to Kefalograviera, often sharing a similar production method and salty, hard texture. Graviera, particularly Graviera Naxou or Graviera Kritis, offers a slightly sweeter and nuttier alternative but with a comparable firmness and aging time. For those seeking a Italian option, aged Pecorino Romano or Pecorino Sardo provide a similar salty punch and grating quality, though they are made from sheep’s milk without any goat’s milk addition.

Outside of Europe, a well-aged Manchego from Spain can serve as a good substitute in terms of texture and sheep’s milk character, though its flavor profile is distinctively different with notes of lanolin and caramel. For a domestic alternative, some American producers create hard, salty grating cheeses from sheep’s milk that can mimic the function of Kefalograviera in cooking. While these cheeses may not perfectly replicate the unique terroir of Cypriot Kefalograviera, they can provide a similar culinary experience in its absence.

Kefalograviera cheese: Questions and answers