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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Kefalograviera ： ウィキペディア英語版 Kefalograviera Kefalograviera (Greek: Κεφαλογραβιέρα) is a hard table cheese produced traditionally from sheep's milk or 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 an excellent cheese for grating, and is 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.〔Hoffman, Susanna. 2004. ''The Olive and the Caper: Adventures in Greek Cooking''. Workman Publishing. ISBN 978-1563058486〕" It is very similar to Kefalotyri cheese and sometimes is sold under that name. Kefalograviera has PDO status〔(EU Kefalograviera Profile ) (accessed 23 May 2009)〕 ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Kefalograviera」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.