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.


Kefalograviera cheese is an important source of milk proteins (casein, beta-lactoglobulin, alpha-lactalbumin) and calcium for the human body. It also contains phosphorus and magnesium, which in combination with the above contributes to building and maintaining a healthy bone and muscular system. B complex vitamins, especially riboflavin and vitamin B12, vitamin A and vitamin D promote the body's natural defenses, and protect against cardiovascular diseases. Cheese, however, is generally considered high in fat and sodium. The same applies for kefalograviera (minimum fat content in dry matter: 40%).
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