Primarily made from sheep's milk or a blend of sheep and goat's milk, Kefalograviera reflects the traditional methods and specific regions of production, making it a cherished part of Greece's culinary heritage.

Kefalograviera is primarily made from sheep's milk or a blend of sheep and goat's milk, originating from regions like Thessaly and Epirus. Known for its firm, slightly crumbly texture and distinctive nutty, tangy flavor, it is typically aged for at least three months. Rich in protein and calcium, Kefalograviera is both nutritious and delicious, but should be consumed in moderation due to its fat content.