Continuing with the Mediterranean theme, the Cheese of the Week this week is Kefalograviera, a deliciously salty sheep's milk cheese from Northern Greece/Western Macedonia. First produced in the 1960s, the cheese is aged for roughly three months and the pale yellow pâte has scattered pea-sized holes. Combine with tomatoes, olives and capers in a salad, or fry it up to make Saganaki.
