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Kefalograviera is one of the most known Greek gravieras and this particular is a very special one! This is because it comes from a small village called Zevrochori, in the region of Paramythia. It is made with the old and traditional way, by pasteurized sheep milk. It has a very special salty taste with a mild spicy character and very rich aromas. It also has a hard texture, making it a perfect table cheese. You can also grate it on top of your pasta or serve it as a “meze” with your tsipouro or ouzo!
Pasteurized goat and sheep milk, salt, rennet. Minimum dry fat 40%, maximum humidity 40%.
Quantity : around 300g