Mastering the Art of Cooking with Kefalograviera Cheese

Ingredients

  • 10 liters (2.64 gallons) of fresh sheep's milk
  • 1 liter (0.26 gallon) of fresh goat's milk
  • 1/2 teaspoon of mesophilic starter culture
  • 1/2 teaspoon of calcium chloride
  • 1/2 teaspoon of liquid rennet
  • 2 tablespoons of cheese salt
  • 1/2 cup of non-chlorinated water
  • 1/4 cup of olive oil

Steps and instructions

  1. Warm the sheep's and goat's milk to 86°F (30°C) in a large pot.
  2. Dissolve the mesophilic starter culture in a tablespoon of non-chlorinated water and add it to the milk, stirring gently.
  3. Dissolve the calcium chloride in a tablespoon of non-chlorinated water and add it to the milk, stirring gently.
  4. Allow the milk to ripen for 1 hour, maintaining the temperature at 86°F (30°C).
  5. Dissolve the rennet in a tablespoon of non-chlorinated water and add it to the milk, stirring gently but thoroughly.
  6. Let the milk sit undisturbed for about 1 hour, or until a firm curd has formed.
  7. Cut the curd into 1/2 inch (1.27 cm) cubes and let them sit for 5 minutes.
  8. Slowly heat the curds to 104°F (40°C), stirring gently and continuously. Maintain this temperature for 30 minutes.
  9. Drain the whey off the curds and gently press the curds to remove any remaining whey.
  10. Place the curds in a cheese mold and press at 10 pounds (4.5 kg) of pressure for 30 minutes.
  11. Remove the cheese from the mold, flip it, and press at 20 pounds (9 kg) of pressure for 3 hours.
  12. Remove the cheese from the mold again, flip it, and press at 50 pounds (22.7 kg) of pressure for 24 hours.
  13. Remove the cheese from the press, and soak it in a brine solution (1 part cheese salt to 4 parts water) for 12 hours, flipping once.
  14. Remove the cheese from the brine, pat it dry, and age it at 50°F (10°C) for at least 60 days. Flip the cheese every few days and rub it with olive oil after the first month of aging.

Tools for making

  • Large pot - A pot large enough to hold 10 liters (2.64 gallons) of milk.
  • Thermometer - A food thermometer to measure the temperature of the milk accurately.
  • Mesophilic starter culture - A specific type of culture used to initiate the fermentation process in cheese making.
  • Calcium chloride - A calcium additive used to improve the coagulation of milk and yield a firmer curd.
  • Liquid rennet - An enzyme used to coagulate the milk and form a curd.
  • Cheese salt - A non-iodized salt specifically made for cheese making.
  • Cheese mold - A container or mold used to shape and press the cheese.
  • Cheese press - A device used to apply consistent pressure to the cheese during the pressing stage.
  • Brine solution - A mixture of water and cheese salt used for brining the cheese and enhancing its flavor.
  • Olive oil - Used for coating the cheese during the aging process to prevent it from drying out.

Recipe variations

  • Smoked Kefalograviera: Smoke the cheese during the aging process to add a smoky flavor.
  • Herbed Kefalograviera: Add dried herbs such as oregano, thyme, or rosemary to the cheese curds before pressing.
  • Spicy Kefalograviera: Incorporate red pepper flakes or diced jalapenos into the cheese curds for a spicy kick.
  • Garlic Kefalograviera: Infuse the cheese with the flavors of garlic by adding minced garlic to the curds.
  • Crusted Kefalograviera: Coat the outside of the cheese with a mix of crushed nuts or seeds, such as almonds, sesame seeds, or pistachios, before aging.
  • Whole Milk Kefalograviera: Substitute the sheep's and goat's milk with whole cow's milk for a milder flavor.
  • Vegan Kefalograviera: Use a plant-based milk, such as almond or soy milk, along with vegan-friendly cheese cultures and rennet substitutes.
  • Gluten-free Kefalograviera: Ensure all ingredients used, including the brine solution, are gluten-free and suitable for those with gluten sensitivities.

Recipe overview

This recipe is for Kefalograviera, a traditional Greek cheese made from a mix of sheep’s and goat’s milk. Known for its salty flavor and hard texture, Kefalograviera is a favorite in Greek cuisine and can be fried to create the delectable dish known as Saganaki. Making Kefalograviera at home is a labor of love, requiring a hands-on approach and patience during the aging process. However, the result is a uniquely flavorful cheese that you can be proud of. In this recipe, you'll learn how to heat and curdle the milk, cut and cook the curds, and properly age your cheese to achieve that perfect Kefalograviera flavor. Before you begin, bear in mind that cheese making requires accuracy. Be prepared to monitor temperatures and times carefully. Also, make sure all your tools and surfaces are sterilized to ensure food safety. Expect the process to take over two months from start to finish due to aging, but don't be discouraged. The delicious end result is well worth the wait! Enjoy your homemade Kefalograviera as a table cheese, grate it over pasta, or fry it for a tasty appetizer.

Common questions

  1. How long does it take to make Kefalograviera?
    The entire process of making Kefalograviera, including ripening, pressing, brining, and aging, takes approximately 3 months.
  2. Can I use only sheep's milk or goat's milk instead of a combination of both?
    While Kefalograviera traditionally uses a combination of sheep's and goat's milk, you can experiment with using only one type of milk. However, keep in mind that the taste and texture may differ from the traditional version.
  3. Can I substitute the mesophilic starter culture with a different type of culture?
    It is recommended to use the mesophilic starter culture specifically for Kefalograviera to achieve the desired flavor and texture. Substituting it with a different culture may result in a different outcome.
  4. Can I age the cheese for a shorter period?
    Aging Kefalograviera for a minimum of 60 days is essential to develop its unique flavor and texture. Aging it for a shorter period may result in a milder taste and less complexity.
  5. Do I need a cheese press to make Kefalograviera?
    Yes, a cheese press is necessary to achieve the proper texture and consistency of Kefalograviera. It helps in removing excess whey and pressing the curds to form a solid cheese.

Serving dishes and utensils

  • Cheese knife - A sharp knife with a wide blade for slicing and serving the Kefalograviera cheese.
  • Cheese board - A wooden or marble board for presenting and serving the Kefalograviera cheese.
  • Cheese grater - A grater with different size options for grating the Kefalograviera cheese.
  • Cheese dome - A glass or acrylic dome used to cover and protect the Kefalograviera cheese while serving.
  • Cheese markers - Small labels or tags to identify different varieties of cheese on a cheese board.
  • Cheese slicer - A tool with an adjustable thin wire for slicing thin and even slices of Kefalograviera cheese.
  • Cheese paper - Specialized paper designed to wrap and store cheese, helping to preserve its freshness.
  • Cheese fork - A small fork with two prongs used for serving and handling cheese slices.
  • Cheese brush - A soft-bristled brush for applying olive oil or removing any surface dust from the Kefalograviera cheese.
  • Cheese plane - A tool with a flat blade for slicing thin and uniform pieces of Kefalograviera cheese.

Origin stories

Kefalograviera, this splendid cheese, is a product of the Greek's age-long affair with the art of cheesemaking. Born in the rugged mountains and lush meadows of Greece, it's a testament to the pastoral lifestyle that has been a pillar of Greek culture for millennia. Created in the 1960s, Kefalograviera was an instant success, marrying the sweetness of sheep's milk and the tanginess of goat's milk to form a cheese that is firm yet creamy, salty yet sweet. It's a staple of the Greek kitchen, a cheese versatile enough to be used in a variety of dishes or savored on its own. A curious fact about Kefalograviera is that its name is a blend of two other cheese names: "Kefalotyri" and "Graviera". This clever nomenclature is a nod to the cheese's unique character, a cheese that stands on the shoulders of titans, yet carves its own identity within the rich tapestry of Greek gastronomy. Imagine, a cheese so distinctive it needed a brand new name, a name that sings the melody of its heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.