Graviera Cheese vs Kefalotyri Cheese

Graviera Cheese is a hard cow or sheep-milk cheese from Greece, while Kefalotyri Cheese is hard and made from goat or sheep milk, originating in Cyprus and Greece.

What Is Graviera Cheese?

Graviera is a hard Greek cheese made in wheels from sheep's or cow's milk, named after the gruyere it resembles. It tastes slightly sweet, sometimes with a burnt caramel note, and ranks second only to feta in Greece.

What Is Kefalotyri Cheese?

Kefalotyri is a hard, salty cheese from Greece and Cyprus, made from sheep milk, goat milk, or both. It is known for grating over pasta and vegetables, and for saganaki, where slices are fried in olive oil.

What's the Difference Between Graviera Cheese and Kefalotyri Cheese?

• Origin: Graviera Cheese (Greece), Kefalotyri Cheese (Cyprus and Greece)
• Milk type: Graviera Cheese (cow's or sheep's milk), Kefalotyri Cheese (goat's or sheep's milk)
• Milk treatment: Graviera Cheese (unpasteurized), Kefalotyri Cheese (pasteurized)
• Rind: Graviera Cheese (marked with a crisscross pattern from the draining cloth), Kefalotyri Cheese (natural)
• Aging: Graviera Cheese (at least 5 months for Crete graviera), Kefalotyri Cheese (2 to 3 months)
• Taste: Graviera Cheese (nutty, sweet), Kefalotyri Cheese (salty, sharp, spicy, strong, tangy)

Side-by-Side Comparison

Taste Comparison: Does Graviera Cheese Taste Like Kefalotyri Cheese?

Graviera Cheese reads as nutty, sweet, while Kefalotyri Cheese brings salty, sharp, spicy, strong, tangy character. More specifically, Graviera Cheese shows slightly sweet, burnt caramel in the crete version, while Kefalotyri Cheese leans toward drier and stronger when aged a year or more. Aging plays into this as well. Graviera Cheese at at least 5 months for crete graviera develops a different profile than Kefalotyri Cheese at 2 to 3 months.

Can You Substitute Graviera Cheese for Kefalotyri Cheese?

Graviera Cheese can stand in for Kefalotyri Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Graviera Cheese reads as nutty, sweet while Kefalotyri Cheese brings salty, sharp, spicy, strong, tangy notes.

Which Is Better, Graviera Cheese or Kefalotyri Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Graviera Cheese suits recipes that want nutty, sweet notes, while Kefalotyri Cheese fits dishes calling for salty, sharp, spicy, strong, tangy.

Frequently Asked Questions

Is Graviera Cheese the same as Kefalotyri Cheese?

No, they're distinct cheeses. Graviera Cheese originates in Greece, while Kefalotyri Cheese comes from Cyprus and Greece. Graviera Cheese is made from cow or sheep milk; Kefalotyri Cheese uses goat or sheep. Aging also differs: Graviera Cheese is typically aged at least 5 months for crete graviera, Kefalotyri Cheese 2 to 3 months.

Is Graviera Cheese similar to Kefalotyri Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Graviera Cheese for Kefalotyri Cheese?

You can, but expect a shift in richness and milk character.

Does Graviera Cheese taste like Kefalotyri Cheese?

Graviera Cheese reads as nutty, sweet, while Kefalotyri Cheese is salty, sharp, spicy, strong, tangy.

What is Graviera Cheese made of?

Graviera Cheese is made from cow or sheep milk (unpasteurized). It's typically aged at least 5 months for crete graviera. It originates in Greece.

What is Kefalotyri Cheese made of?

Kefalotyri Cheese is made from goat or sheep milk (pasteurized). It's typically aged 2 to 3 months. It originates in Cyprus and Greece.

Which should I choose, Graviera Cheese or Kefalotyri Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.