Kefalograviera from the Peloponnese is a slightly salty, hard table cheese, which, according to the traditional method, is exclusively made from sheep milk or a combination of sheep and goat milk. The latter should not exceed more than 10% of the total. To produce kefalograviera, the milk is coagulated at 32-34o C, the curd is broken up, reheated to about 48o C, continuously stirred, transferred to molds and pressed. The cheese is stored for 1 day in a room at a temperature of 14-16o C and then placed in 18-20% brine for 2 days. The cheese needs at least 3 months to mature. Initially, it is placed in chambers at 14-16oC. During this period the surface of the cheese is dry salted about 10 times. At the second stage of ripening takes place in ripening chambers kept at below 6oC.