Kefalograviera Cheese vs Pasta Filata Cheese
Kefalograviera Cheese is a firm, elastic cow, goat, and sheep-milk cheese from Greece, while Pasta Filata Cheese is soft, elastic and stringy, fibrous and made from cow or buffalo milk.
What Is Kefalograviera Cheese?
Kefalograviera is a hard Greek table cheese made from sheep's milk or a mix of sheep's and goat's milk. It tastes salty, smells rich, and shows up most often fried as saganaki or grated over pasta.
What Is Pasta Filata Cheese?
Pasta filata is the Italian spun-curd technique behind mozzarella, provolone, caciocavallo and scamorza. Fresh curd is kneaded in hot water until it turns soft, elastic and stringy, which gives the finished cheese its fibrous structure.
What's the Difference Between Kefalograviera Cheese and Pasta Filata Cheese?
- Milk type: Kefalograviera Cheese (Sheep’s milk or mixtures with up to 10% goat’s milk; sometimes cow's and sheep's milk (60:40)), Pasta Filata Cheese (cow, water buffalo)
- Texture: Kefalograviera Cheese (Firm, elastic), Pasta Filata Cheese (soft, elastic and stringy, fibrous)
- Aging: Kefalograviera Cheese (3 months), Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza)
Side-by-Side Comparison
| Kefalograviera Cheese | Pasta Filata Cheese | |
|---|---|---|
| Country of Origin | Greece | — |
| Specific Origin | Western Macedonia, Epirus, Etoloakarnania, Evrytania | Italy |
| Milk Type | Sheep’s milk or mixtures with up to 10% goat’s milk; sometimes cow's and sheep's milk (60:40) | Cow, water buffalo |
| Milk Treatment | Pasteurized | — |
| Texture | Firm, elastic | Soft, elastic and stringy, fibrous |
| Aging | 3 months | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza |
| Taste | Pleasant | — |
Taste Comparison: Does Kefalograviera Cheese Taste Like Pasta Filata Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Kefalograviera Cheese at 3 months develops a different profile than Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Can You Substitute Kefalograviera Cheese for Pasta Filata Cheese?
Kefalograviera Cheese can stand in for Pasta Filata Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm, elastic bite and body where the recipe calls for soft, elastic and stringy, fibrous.
Which Is Better, Kefalograviera Cheese or Pasta Filata Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm, elastic cheese, go with Kefalograviera Cheese. For a soft, elastic and stringy, fibrous profile, Pasta Filata Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Kefalograviera Cheese the same as Pasta Filata Cheese?
No, they're distinct cheeses. Kefalograviera Cheese is made from cow, goat, and sheep milk; Pasta Filata Cheese uses cow or buffalo. Aging also differs: Kefalograviera Cheese is typically aged 3 months, Pasta Filata Cheese fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Is Kefalograviera Cheese similar to Pasta Filata Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kefalograviera Cheese for Pasta Filata Cheese?
You can, but expect a shift in richness and milk character.
Does Kefalograviera Cheese taste like Pasta Filata Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Kefalograviera Cheese made of?
Kefalograviera Cheese is made from cow, goat, and sheep milk (pasteurized), using animal rennet. It's typically aged 3 months. It originates in Greece.
What is Pasta Filata Cheese made of?
Pasta Filata Cheese is made from cow or buffalo milk. It's typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Which should I choose, Kefalograviera Cheese or Pasta Filata Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kefalograviera Cheese is firm, elastic, while Pasta Filata Cheese is soft, elastic and stringy, fibrous.