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- Q1232535 subject Q6808606.
- Q1232535 subject Q6808711.
- Q1232535 subject Q7190098.
- Q1232535 subject Q8357271.
- Q1232535 abstract "Kefalograviera (Greek: Κεφαλογραβιέρα) is a hard table cheese produced traditionally from sheep's milk or mixture of sheep's and goat's milk. According to the PDO filing with the EU (see below) the name applies only to cheese produced in Western Macedonia, Epirus, and the regional units of Aetolia-Acarnania and Evrytania. The cheese has a salty flavour and rich aroma. It is often used in a Greek dish called Saganaki, cut into triangular pieces, rolled in seasoned flour and lightly fried. It is an excellent cheese for grating, and is widely used as a topping for pasta dishes. According to one cookbook, "At its best, it is as good as or better than Romano or aged Asiago." It is very similar to Kefalotyri cheese and sometimes is sold under that name.Kefalograviera has PDO status".
- Q1232535 wikiPageWikiLink Q1244010.
- Q1232535 wikiPageWikiLink Q1361289.
- Q1232535 wikiPageWikiLink Q363268.
- Q1232535 wikiPageWikiLink Q47066.
- Q1232535 wikiPageWikiLink Q6808606.
- Q1232535 wikiPageWikiLink Q6808711.
- Q1232535 wikiPageWikiLink Q7190098.
- Q1232535 wikiPageWikiLink Q8357271.
- Q1232535 wikiPageWikiLink Q9129.
- Q1232535 type Cheese.
- Q1232535 type Food.
- Q1232535 type FunctionalSubstance.
- Q1232535 type Thing.
- Q1232535 type Q2095.
- Q1232535 comment "Kefalograviera (Greek: Κεφαλογραβιέρα) is a hard table cheese produced traditionally from sheep's milk or mixture of sheep's and goat's milk. According to the PDO filing with the EU (see below) the name applies only to cheese produced in Western Macedonia, Epirus, and the regional units of Aetolia-Acarnania and Evrytania. The cheese has a salty flavour and rich aroma. It is often used in a Greek dish called Saganaki, cut into triangular pieces, rolled in seasoned flour and lightly fried.".
- Q1232535 label "Kefalograviera".