🧀 Dodoni Yellow Cheeses
Also known as: Dodoni Kitrina Tyria
Dodoni Yellow Cheeses is the range of Greek hard and semi-hard 'yellow' cheeses from Dodoni in Epirus: Kefalograviera PDO, kefalotyri, cow's and sheep's milk graviera and toast cheese.
Dodoni Yellow Cheeses is a range of Greek "yellow" cheeses, meaning hard and semi-hard cheeses, made by the company Dodoni in Epirus. In Greek it is called "Κίτρινα τυριά".
The range has four main varieties. Kefalograviera, with a Protected Designation of Origin, is made to a traditional recipe from 100% Greek pasteurised sheep's and goat's milk; it has a slightly piquant taste and a firm texture. Kefalotyri is a sheep's and goat's milk cheese with a slightly salty taste. Graviera made from cow's milk is a semi-hard cheese with a mild, sweetish taste, made to a traditional Epirus recipe. Sheep's graviera is made from pasteurised sheep's and goat's milk and is also semi-hard and slightly sweet. There is also a toast cheese, in a regular and a light version.
Formats: whole wheels cut to weight at the deli counter, 200 g vacuum packs, and grated kefalotyri in 150 g packs.
How to use them: fry Kefalograviera and kefalotyri as saganaki or grate them over pasta; eat graviera on its own, in sandwiches and toasties, or bake it. Keep refrigerated.
Facts
| Raw material | Sheep's and goat's milk; cow's milk (graviera) |
|---|---|
| Main use | Saganaki, grating over pasta, sandwiches and toasties |
What it includes
How it connects to Cheese
🧀 Dodoni Yellow Cheeses → kind of → 🪨 Hard cheeses → kind of → 🧀 Cheese
Links
- Part of
- 🧀 Dodoni, 🪨 Hard cheeses
- Similar and different
- 🧀 Kefalograviera, 🧀 Graviera, 🧀 Kefalotyri
Frequently asked questions
What milk are Dodoni Yellow Cheeses made from?
Kefalograviera, kefalotyri and sheep's graviera use sheep's and goat's milk, the cow's graviera uses cow's milk; all milk is pasteurised.
Which Dodoni cheese is best for saganaki?
The maker recommends Kefalograviera PDO and kefalotyri for saganaki.