Kefalograviera is excellent used in Saganaki (fried cheese), as a roasted cheese, or grated over salads, pasta, and grilled veggies.

Kefalograviera is one of the newer Greek cheeses. Production was started in the 1960s and it has quickly become a favourite table cheese. The taste of this cheese is somewhere between Kefalotyri and Graviera, hence the name.

In addition to it's salty flavour this cheese is made from sheep’s milk giving it sweet and fruity notes.