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Kefalograviera
Kefalograviera (Greek language, Greek: Κεφαλογραβιέρα) is a hard table cheese produced traditionally from sheep's milk or a mixture of sheep's and goat's milk. According to the PDO filing with the EU (see below) the name applies only to cheese produced in Western Macedonia, Epirus, and the regional units of Aetolia-Acarnania and Evrytania. The cheese has a salty flavour and rich aroma. It is often used in a Greek dish called Saganaki, cut into triangular pieces, rolled in seasoned flour and lightly fried. It is very well suited for grating and widely used as a topping for pasta dishes. According to one cookbook, "At its best, it is as good as or better than Romano or aged Asiago cheese, Asiago."Hoffman, Susanna. 2004. ''The Olive and the Caper: Adventures in Greek Cooking''. Workman Publishing. It is very similar to Kefalotyri cheese and sometimes is sold under that name. Kefalograviera has Protected Geographical Status, PDO status. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kefalotyri Cheese
Kefalotyri or kefalotiri ( is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. A similar cheese, Kefalograviera, also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri.Ridgway, J., ''The Cheese Companion'' (2002), Depending on the mixture of milk used in the process, the color can vary between yellow and white. A very hard cheese, kefalotyri can be consumed as is, frying, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating. It is also used along with feta cheese in the vast majority of recipes for spanakopita, though sometimes substituted with the broadly similar Italian-derived cheeses Romano cheese, Romano or Parmesan. This is a popular and well-known cheese, establishing its roots in Greece during the Byzantine Empire, Byzantine era.Harbutt, J., ''The World Encyclopedia of Cheese'' (20 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saganaki Made With Kefalograviera Cheese
In Greek cuisine, saganaki () () is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. It is commonly flambéed in North America. Etymology The dishes are named for the frying pan in which they are prepared, called a (), which is a diminutive of (), a frying pan with two handles, which comes from the Turkish word , itself borrowed from Arabic (). Description The cheese used in ''saganaki'' is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. It is eaten with bread. Other dishes cooked in a ''saganaki'' pan include ''shrimp saganaki'' (, ), and ''mussels saganaki'' (, ), which are typically feta-based and include a spicy tomato sauce. North A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Language
Greek (, ; , ) is an Indo-European languages, Indo-European language, constituting an independent Hellenic languages, Hellenic branch within the Indo-European language family. It is native to Greece, Cyprus, Italy (in Calabria and Salento), southern Albania, and other regions of the Balkans, Caucasus, the Black Sea coast, Asia Minor, and the Eastern Mediterranean. It has the list of languages by first written accounts, longest documented history of any Indo-European language, spanning at least 3,400 years of written records. Its writing system is the Greek alphabet, which has been used for approximately 2,800 years; previously, Greek was recorded in writing systems such as Linear B and the Cypriot syllabary. The Greek language holds a very important place in the history of the Western world. Beginning with the epics of Homer, ancient Greek literature includes many works of lasting importance in the European canon. Greek is also the language in which many of the foundational texts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. Other added ingredients may include black pepper, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Western Macedonia
Western Macedonia (, ) is one of the thirteen Regions of Greece, administrative regions of Greece, consisting of the western part of Macedonia (Greece), Macedonia. Located in north-western Greece, it is divided into the regional units of Greece, regional units of Florina (regional unit), Florina, Grevena (regional unit), Grevena, Kastoria (regional unit), Kastoria, and Kozani (regional unit), Kozani. With a population of approximately 255,000 people, as of 2021, the region had one of the highest unemployment rates in the European Union. Geography The region of Western Macedonia is situated in north-western Greece, bordering with the regions of Central Macedonia (east), Thessaly (south), Epirus (region), Epirus (west), and bounded to the north at the international borders of Greece with the Republic of North Macedonia (Bitola Municipality, Bitola, Resen Municipality, Resen and Novaci Municipality, Novaci municipalities) and Albania (Korçë County). Although it covers a total su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Epirus
Epirus () is a Region#Geographical regions, geographical and historical region, historical region in southeastern Europe, now shared between Greece and Albania. It lies between the Pindus Mountains and the Ionian Sea, stretching from the Bay of Vlorë and the Ceraunian Mountains, Acroceraunian Mountains in the north to the Ambracian Gulf and the ruined Roman Empire, Roman city of Nicopolis in the south.. It is currently divided between the Modern regions of Greece, region of Epirus (region), Epirus in northwestern Greece and the counties of Gjirokastër County, Gjirokastër and Vlorë County, Vlorë in southern Albania. The largest city in Epirus is Ioannina, seat of the Greek region of Epirus, with Gjirokastër the largest city in the Albanian part of Epirus. A rugged and mountainous region, Epirus was the north-west area of ancient Greece. It was inhabited by the Greek tribes of the Chaonians, Molossians, and Thesprotians. It was home to the sanctuary of Dodona, the oldest o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aetolia-Acarnania
Aetolia-Acarnania (, ''Aitoloakarnanía'', ) is one of the regional units of Greece. It is part of the geographic regions of Greece, geographic region of Central Greece (geographic region), Central Greece and the administrative regions of Greece, administrative region of West Greece. A combination of the historical regions of Aetolia and Acarnania, it is the country's largest regional unit. Its capital is Missolonghi for historical reasons, with its biggest city and economic centre at Agrinio. The area is now connected with the Peloponnese peninsula via the Rio–Antirrio bridge, Rio-Antirio Bridge. The surrounding regional units take in Arta (regional unit), Arta in Epirus (region), Epirus, a narrow length bordering Karditsa (regional unit), Karditsa of Thessaly, Evrytania to the northeast, and Phocis to the east. Geography Mountains dominate the north, northeast, west and southeast, especially the Acarnanian Mountains. The longest and main river is the Achelous River, Acheloo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Evrytania
Evrytania ( ; ) is one of the regional units of Greece. It is part of the modern regions of Greece, region of Central Greece (administrative region), Central Greece. Its capital is Karpenisi (approx. 8,000 inhabitants). Geography Evrytania is almost entirely formed of mountains, including the Tymfristos and the Panaitoliko in the south. Its rivers include the Acheloos River, Acheloos in the west, Agrafiotis to the east, and Megdova in the east flowing down to the Ionian Sea. It is one of the least populated regional units in Greece. The area borders Aetolia-Acarnania to the west, southwest and south (west over the Achelous River, Acheloos river), Karditsa (regional unit), Karditsa regional unit to the north, and Phthiotis to the east. Evrytania also features a famous skiing resort located near Karpenisi on the Tymfristos mountain. Climate Its climate is a mixture of Mediterranean and mountainous in the western portion. Much of the area receives snow in winter and is warm durin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saganaki
In Greek cuisine, saganaki () () is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. It is commonly flambéed in North America. Etymology The dishes are named for the frying pan in which they are prepared, called a (), which is a diminutive of (), a frying pan with two handles, which comes from the Turkish word , itself borrowed from Arabic (). Description The cheese used in ''saganaki'' is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. It is eaten with bread. Other dishes cooked in a ''saganaki'' pan include ''shrimp saganaki'' (, ), and ''mussels saganaki'' (, ), which are typically feta-based and include a spicy tomato sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asiago Cheese
Asiago ( , , ) is a cow's milk cheese, first produced in Asiago in Italy, that can assume different textures according to its aging, from smooth for the fresh Asiago (called , which means "pressed Asiago") to a crumbly texture for the aged cheese (, which means "breeding farm Asiago"). The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare '' panini'' or sandwiches; it can also be melted on a variety of dishes and cantaloupe. It is classified as a Swiss-type or Alpine cheese. Asiago is produced in multiple countries around the world including Italy, the United States, and Australia. In Italy, Asiago has a protected designation of origin ( or DOP, see below), as Asiago was originally produced around the alpine area of the Asiago plateau, in the regions of Veneto and Trentino-Alto Adige. Asiago cheese is one of the most typical products of the Veneto region. It was, and still is, the most popular cheese in the DOP ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protected Geographical Status
Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote and protect names of agricultural products and foodstuffs, wines and spirits. Products registered under one of the three schemes may be marked with the logo for that scheme to help identify those products. The schemes are based on the legal framework provided by the EU Regulation No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs. This regulation applies within the EU as well as in Northern Ireland. Protection of the registered products is gradually expanded internationally via bilateral agreements between the EU and non-EU countries. It ensures that only products genuinely originating in that region are allowed to be identified as such in commerce. The legislation fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
