What is the difference between kefalotyri and kefalograviera? These two Greek cheese varieties are very similar, but they do have some key differences.
Kefalotyri and kefalograviera are both made from sheep’s milk or a combination of sheep’s and goat’s milk. Kefalotyri usually aged for longer and has a sharper, more pungent flavor than kefalograviera does. Both cheeses are salty and can be used as table cheeses or grated for use in recipes like pasta, pizza or salads.
Kefalograviera is a bit softer than kefalotyri and has a creamier texture. Kefalograviera is also sometimes smoked, which gives it a slightly different flavor. If you’re looking for a cheese that’s similar to kefalotyri but with a milder flavor, kefalograviera is the best choice.
Kefalograviera vs. Graviera
Kefalograviera is made from sheep’s milk or combined with goat’s milk, while graviera is made from sheep’s milk (some mixed with cow’s milk). Kefalograviera has a stronger flavor than graviera. Kefalograviera is also sweeter than graviera. Graviera is often used as a substitute for Kefalograviera, but it does not have the same strong flavor or saltiness.
Kefalograviera vs. Halloumi
Kefalograviera is a type of cheese that is made in Greece. Kefalotyri, on the other hand, is a type of hard cheese that is made in Cyprus. The two cheeses are quite different from each other. Kefalograviera is a semi-hard, straw-color cheese that has a salty taste. It is often used in dishes such as moussaka and pastitsio. Kefalotyri, on the other hand, is a semi-soft, white cheese that has a slightly sour taste. It is often used in dishes such as soutzoukakia and keftedes.
They both can be fried or grilled, as in saganaki.