Kefalograviera is a hard Greek table cheese made from sheep's milk, or a blend of sheep's milk with up to about ten percent goat's milk (some producers also use cow's milk). It is a Protected Designation of Origin (PDO) product, recognized since 1994, and by law can be produced only in Western Macedonia, Epirus, and parts of Aetolia-Acarnania and Evrytania in Greece.
The cheese is made by curdling pasteurized milk with rennet and salt, then pressing and aging the curds into wheels. It has a firm, elastic texture with small, irregular holes, and a salty, rich, complex flavor.
Kefalograviera should not be confused with kefalotyri, an older, harder, and more crumbly Greek cheese it is named after and related to; kefalograviera is generally softer and more elastic, closer in style to graviera. Like both, it is commonly grated over pasta and salads, or pan-fried as saganaki.