Cheese question

[mickeydownunder]

Know of these cheese

http://www.greekproducts.com/greekproducts/cheese/other.html

Yesterday I was shopping (and can now kick myself for NOT writing this down), but there were two kinds of

Kefalograviera Cheese

Perhaps it is just different wording but they both had Kefalograviera on them followed by different words (can't remember either of them)

Can someone help enlighten me as to what the difference might be?

thank you

[Molly53]

There are two Greek cheeses that start with kefalo, Mickey.

KEFALOGRAVIERA
Kefalograviera is traditional Greek hard cheese with Controlled Denomination of Origin (DOC) which is manufactured from ewe’s milk in the regions of Western Macedonia, Epirus, Etoloakarnania and Evritania. As the name of the cheese indicates, its organoleptic properties stand between Kefalotiri and Graviera cheese. It ripens at least for 3 months and is consumed as table cheese, grated cheese, and quite often as “saganaki” (shallow-fried cheese). The mean composition of Kefalograviera is : moisture 35.4%, fat 31.3%, protein 25.9%, salt 3.4% and pH 5.6.

KEFALOTIRI
Kefalotiri is traditional Greek cheese with Controlled Denomination of Origin (DOC), the long history and name of which are intimately connected with the customs and dietary habits of the Greeks. It is manufactured from ewe's or goat's milk or mixture of the two in the regions of Macedonia, Sterea Hellas, Peloponissos, Thessalia, Crete island, Epirus, lonian islands and Cyclades islands. Kefalotiri is considered the ancestor of many hard Greek cheeses. It has a salty and piquant taste and a unique rich aroma which is obtained after ripening for at least 3 months. It is consumed as table cheese, grated cheese, in cheese-pastries and as saganaki (shallow-fried cheese). The mean composition of Kefalotiri is: moisture 36.3%, fat 28.8%, proteins 26.6%, salt 3.9% and pH 5.1.


HTH

[mickeydownunder]

Molly53 wrote:
There are two Greek cheeses that start with kefalo, Mickey.

KEFALOGRAVIERA
Kefalograviera is traditional Greek hard cheese with Controlled Denomination of Origin (DOC) which is manufactured from ewe’s milk in the regions of Western Macedonia, Epirus, Etoloakarnania and Evritania. As the name of the cheese indicates, its organoleptic properties stand between Kefalotiri and Graviera cheese. It ripens at least for 3 months and is consumed as table cheese, grated cheese, and quite often as “saganaki” (shallow-fried cheese). The mean composition of Kefalograviera is : moisture 35.4%, fat 31.3%, protein 25.9%, salt 3.4% and pH 5.6.

KEFALOTIRI
Kefalotiri is traditional Greek cheese with Controlled Denomination of Origin (DOC), the long history and name of which are intimately connected with the customs and dietary habits of the Greeks. It is manufactured from ewe's or goat's milk or mixture of the two in the regions of Macedonia, Sterea Hellas, Peloponissos, Thessalia, Crete island, Epirus, lonian islands and Cyclades islands. Kefalotiri is considered the ancestor of many hard Greek cheeses. It has a salty and piquant taste and a unique rich aroma which is obtained after ripening for at least 3 months. It is consumed as table cheese, grated cheese, in cheese-pastries and as saganaki (shallow-fried cheese). The mean composition of Kefalotiri is: moisture 36.3%, fat 28.8%, proteins 26.6%, salt 3.9% and pH 5.1.


HTH

Gday and big thanks

Is one of the cheese used for a specific type dish or do they both taste similar? Similar texture when melted etc.

thank you

should have just bought both to try but was in a rush

WHOO HOO Thank you!