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Kefalotyri Graviera, pekorino of Amfilohia
Graviera / Kefalograviera of & Amfilochia Hard table cheese that is manufactured exclusively from ewe’s milk and has a characteristic salty and spicy taste. It is ideal for pasta and is usually used for saganaki (shallow fried cheese). Pekorino AmfilohiasIt is a hard white cheese from pasteurized ewe’s milk or a mixture of it with small quantities of goat’s milk. It is ready to be consumed after a three month ripening and its taste is fatty, salty and spicy .It pleasantly accompanies wine, ouzo or raki. It is consumed grated with pasta and used for pies as well.
Description
Graviera / Kefalograviera of & Amfilochia Hard table cheese that is manufactured exclusively from ewe’s milk and has a characteristic salty and spicy taste. It is ideal for pasta and is usually used for saganaki (shallow fried cheese). Pekorino AmfilohiasIt is a hard white cheese from pasteurized ewe’s milk or a mixture of it with small quantities of goat’s milk. It is ready to be consumed after a three month ripening and its taste is fatty, salty and spicy .It pleasantly accompanies wine, ouzo or raki. It is consumed grated with pasta and used for pies as well.