Papathanasiou – Kefalograviera PDO Cheese 200 g
If you're looking for a Greek cheese "for special tasks", this is exactly that type. Kefalograviera PDO Papathanasiou is a hard, aged cheese with a distinct, slightly spicy character – great for grating, frying, and grilling. A classic of Greek cuisine, it works well in simple mezze appetizers and hot dishes alike.
What does PDO mean?
The PDO (Protected Designation of Origin) designation indicates that the product is manufactured according to specific rules for a protected region and tradition.
What kind of cheese is it?
Kefalograviera is an aged Greek cheese with a firm, hard texture. It grates well, and when heated, it browns beautifully and gives off an appetizing, cheesy aroma. Its taste is distinct, dry, and "cheesy", which means less of it is often needed in dishes.
Origin and composition
Producer/brand: Papathanasiou.
Origin: Peloponnese, Greece
Ingredients: goat and sheep milk, salt, lactic acid bacteria cultures, rennet.
Taste and texture
A firm, aged, hard cheese with a distinct profile – slightly spicy, dry, with a pleasant salty note. Ideal for grating over hot dishes and for quick frying when you want a golden crust and a soft interior.
Culinary applications
- for grating: over pasta, risotto, casseroles, oven-roasted vegetables
- for frying: slices in a pan until golden brown
- for grilling: on a grill or grill pan
- for salads: in thin flakes or finely grated for intensity
- for sandwiches and toasts: as a strong flavor accent
- for mezze appetizers: serve with olive oil, olives, and bread
Pairings
It pairs excellently with extra virgin olive oil, tomatoes, roasted vegetables, and herbs. On a platter of appetizers, it also works well with a touch of honey – if you enjoy the combination of salty with subtly sweet.
Key benefits
- PDO → cheese with a protected designation of origin
- hard, aged → ideal for grating
- great for frying and grilling → a Greek classic
- distinct flavor → a small amount is sufficient
- versatile → pastas, casseroles, vegetables, appetizers
- 200 g portion → convenient for home cooking
Specification
| Producer / brand |
Papathanasiou |
| Type |
hard, aged cheese (Kefalograviera) |
| Designation |
PDO |
| Milk |
goat and sheep |
| Ingredients |
goat and sheep milk, salt, lactic acid bacteria cultures, rennet |
| Allergens |
milk |
| Weight |
200 g |
| Storage |
packaging recommendations |
| After opening |
packaging recommendations |
| Best before date |
packaging recommendations |
How to use (simple and homemade)
- on pasta: grate over hot dish just before serving
- in a pan: fry slices until golden brown
- on the grill: heat briefly until the cheese browns
- for baking: add on top towards the end to retain aroma
FAQ
1) How does Kefalograviera differ from Kefalotyri?
Both are hard, aged Greek cheeses. Kefalograviera (especially PDO) is sometimes described as more "culinary" for frying and grating, and the final profile depends on the recipe and milk used.
2) Is the cheese very salty?
It's an aged cheese, so it has a distinct profile. Less of it is often sufficient in dishes, and you can reduce the salt elsewhere.
3) Is it suitable for frying?
Yes – this is one of its classic uses. Fry briefly over medium heat until it browns.
4) How to store after opening?
Ideally in the refrigerator, tightly wrapped. Check the packaging for exact recommendations.
5) What does it pair best with?
For grating over pasta and vegetables, and for frying/grilling as an appetizer.
Who will find it ideal?
- for those who like distinct, aged cheeses
- for fans of Greek cuisine: grill, mezze, simple dishes with olive oil
- for those who want a cheese for both grating and frying
Pairs with
- extra virgin olive oil
- olives (green or Kalamata)
- oregano and Greek herbs
- roasted vegetables
- honey (for a cheese board)
kefalograviera PDO cheese, Papathanasiou kefalograviera 200 g, Greek PDO cheese, hard Greek cheese, cheese for grating, cheese for frying, cheese for grilling, kefalograviera for pasta, kefalograviera for pan, Greek deli cheese
