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    You are in: Home / Community Forums / Greek Cooking / Cheese question
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    Cheese question

    mickeydownunder
    Wed Aug 01, 2012 4:30 am
    Food.com Groupie
    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
    Fri Aug 03, 2012 10:00 am
    Forum Host
    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
    Sat Aug 04, 2012 1:25 am
    Food.com Groupie
    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!
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