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Cheese from Greece, Western Macedonia, Epirus and the prefectures of Aitoloakarnania and Evrytania
Sheep milk, or sheep milk with some goat milk, is set at 32–34 °C, and the curd is broken up and reheated to about 48 °C. The pressed wheels rest a day, sit about two days in strong brine and are dry-salted on the surface about ten times while they ripen. A second, colder stage below 6 °C brings the total to at least three months. Made in 6 steps over 3.1 months. The longest step, finish ripening cold, takes at least 3 months (Greek Ministry of Agriculture) and runs at up to 6 °C (Greek Ministry of Agriculture). Salt is 18–20 % (Tzora A. et al. 2022). Levilactobacillus brevis and Enterococcus faecium dominating early ripening, and Weissella paramesenteroides and E. faecium late, in artisanal cheese made without starter and Commercial starter of Lactococcus lactis subsp. lactis and cremoris, Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus rhamnosus do most of the fermenting.
| Main step | at least 3 monthsSet[kefalo-eu-1994] | Finish ripening cold |
|---|---|---|
| Temperature | up to 6 °CSet[kefalo-eu-1994] | Finish ripening cold |
| Salt | 18–20 %Reported[tzora2022] | Brine |
| Acidity | pH 5.1 → 5.12Measured[tsigkrimani2022] | Finish ripening cold |
| Sheep milk, or sheep and goat milk · Goat milk up to 10 % by volume[kefalo-eu-1994][tzora2022] |
| Starter culture · None in artisanal making; a commercial blend in dairies[tsigkrimani2022][tzora2022] |
| Rennet[kefalo-eu-1994][tzora2022] |
| Salt · As brine, then dry salt rubbed on the surface[kefalo-eu-1994] |
| Starter: none or natural in artisanal making; commercial lactic cultures in dairies; rennet |
Total time across the recorded steps: 3.1 months
What changes: Rennet sets the sheep milk at 32–34 °C
In one dairy make the sheep milk was pasteurised at 69 °C for 10 min, starter went in, and rennet followed 15 min later. Output: coagulum.
Microbes at work in this step
lactic bacteria from the milk or the starter begin to sour it
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The name joins kefalotyri and graviera, two older Greek hard cheeses. Its curd is reheated to about 48 °C, and after two days in brine the rind is dry-salted about ten times. It then finishes ripening in the cold, below 6 °C.
In artisanal Kefalograviera made without starter, sampled early and late in ripening, Staphylococcus aureus stayed below 2 log CFU/g, and E. coli O157:H7, Listeria monocytogenes and Salmonella were absent.
Every number is labelled with how it is known. How this atlas is made
The PDO registration of 1994 says Kefalograviera came into production in the decades before, and had already become widely known in Greece. By the early 2020s it was one of the most common Greek cheeses, at about 3000 tonnes a year.
