Origin：Agrinio, Greece
Ingredients：Pasteurized sheep’s milk, pasteurized goat’s milk, salt, rennet
Maturation：6 months
Weight：200g
Packaging：Vacuumed pack
Storage：Keep refrigerated (below 4°C)
Best Before：04/07/2026

Kefalograviera P.D.O.

Kefalograviera is a traditional hard cheese that first appeared in Greece in the 1960s and today holds Protected
Designation of Origin (P.D.O.) status in four regions of the country.
Papathanasiou’s Kefalograviera is produced in Aetolia-Acarnania, one of these designated regions. It is made from the
milk of sheep and goats grazing freely in the natural pastures of the Panaitoliko mountains, where herbs, thyme, and
kermes oak shape the unique character of the milk. The milk is gently pasteurized and carefully crafted following traditional methods.

While regulations require a minimum maturation of three months, Papathanasiou ages their Kefalograviera for at least
six months. This extended maturation gives the cheese its distinctive spiciness, buttery depth, and rich, layered flavor.
It can be enjoyed sliced on its own with wine, or used in cooking. In particular, it is ideal for making Saganaki, the
beloved Greek dish where the cheese is pan-fried until crisp on the outside and deliciously melted within.

Papathanasiou S.A.

Papathanasiou S.A. is a family-owned cheesemaker founded in 1986 in the village of Trichonida, in western Greece.
What began as a small workshop run by two brothers has grown into a highly regarded producer, recognized both within Greece and abroad.

The company is now based in Agrinio, in the west-central region, where it operates a modern facility that meets the
highest hygiene standards. While embracing innovation, Papathanasiou remains committed to traditional recipes and
meticulous cheesemaking practices.
Today, the dairy processes over 35 tons of fresh milk per day, supplying products reliably across Greece and to several
European countries.

The milk used comes from sheep and goats grazing freely on the herb-covered slopes of Mount Panaitoliko, an area rich in thyme, oak, and wild flora.
By gently pasteurizing this high-quality milk and following time-honored methods, the family brings out the natural depth and gentle flavor of authentic Greek cheese.

Simple yet profound, Papathanasiou’s cheeses are crafted to bring the warmth of Greek tradition to your everyday table.