Kefalograviera cheese is a hard, salty Greek cheese with a rich, nutty flavor and a firm texture.
It’s commonly used in Greek cuisine, especially in saganaki (flaming cheese), grated over pasta, and baked dishes. Made from sheep’s or goat’s milk, it has a sharp, tangy taste with a slightly caramelized finish when melted.
If you can’t find Kefalograviera, you’ll need a substitute that delivers a similar salty, firm texture and bold, aged flavor. Some alternatives match its tangy bite, while others focus on its excellent grating and melting properties.
We’ve tested different cheeses in saganaki, pasta, and baked dishes to find the best replacements for Kefalograviera cheese. Whether you need a salty grating cheese, a firm alternative, or a similar frying cheese, these seven options will keep your dish authentic and delicious.
7 Substitutes for Kefalograviera Cheese
Each substitute brings something unique. Some replicate Kefalograviera’s sharp, salty bite, while others provide a similar firm texture for frying and grating.
1. Graviera Cheese
Graviera is the closest match to Kefalograviera since it comes from the same family of Greek cheeses and has a similarly firm texture with a nutty, slightly sweet taste.
Aged for several months, Graviera develops a caramelized depth and a rich, slightly tangy finish, making it an excellent alternative in saganaki, baked dishes, and grated applications. The main difference is that Graviera is slightly milder than Kefalograviera, but for most recipes, it works just as well.
Best for: Saganaki, pasta, salads, and grilled dishes.
How to use: Replace Kefalograviera with Graviera in equal portions. If you need more sharpness, mix it with Parmesan or Pecorino Romano.
If Graviera isn’t available, check out these other useful Graviera cheese substitutes.
2. Pecorino Romano Cheese
Pecorino Romano is a fantastic substitute if you need a cheese with a firm texture and strong, salty flavor.
Made from sheep’s milk, Pecorino Romano has a sharper, saltier bite than Kefalograviera, making it perfect for grating over pasta and adding depth to sauces. It won’t work well for frying, but as a grating cheese, it’s an excellent swap.
Best for: Pasta, soups, salads, and baked dishes.
How to use: Use Pecorino Romano in equal amounts. Since it’s saltier than Kefalograviera, reduce added salt in your recipe.
For more bold cheese alternatives, check out these Pecorino Romano substitutes.
3. Parmesan Cheese
If you need a grating cheese that’s less salty than Pecorino but still firm and nutty, Parmesan is a great choice.
Parmesan has a firm, crumbly texture and a rich umami flavor, making it ideal for grating over pasta, soups, and risottos. While it lacks the sharp tang of Kefalograviera, it still provides a deep, aged taste.
Best for: Grated over pasta, soups, and salads.
How to use: Replace Kefalograviera with Parmesan in equal portions. If you need more sharpness, blend it with Pecorino Romano.
For more Parmesan alternatives, check out these Parmesan cheese substitutes.
4. Asiago Cheese
Asiago is a great alternative for Kefalograviera when you need a firm cheese with a milder taste.
Aged Asiago has a crumbly texture with a nutty, slightly tangy profile, making it perfect for grating, slicing, and adding to baked dishes. It’s less salty than Kefalograviera but still provides a rich, aged depth.
Best for: Pasta, cheese boards, and baked dishes.
How to use: Use Asiago in equal portions. If you need more saltiness, mix it with Pecorino Romano.
5. Halloumi Cheese
If you need a cheese that holds its shape when fried, Halloumi is the best replacement.
Unlike Kefalograviera, which browns and softens slightly when fried, Halloumi keeps its firm structure, making it great for saganaki or grilled cheese dishes. It has a slightly milder taste but still brings a salty bite.
Best for: Saganaki, grilled cheese, and fried dishes.
How to use: Replace Kefalograviera with Halloumi in equal portions for frying or grilling. If you need more sharpness, sprinkle extra sea salt on top.
For more Asiago alternatives, check out these Halloumi cheese substitutes.
6. Manchego Cheese
Manchego is a Spanish cheese that offers a smooth, firm texture with a mild, nutty taste, making it a great substitute for Kefalograviera.
Aged Manchego has a firmer consistency, making it perfect for slicing, grating, and melting. While it’s slightly less salty than Kefalograviera, it still works well in most dishes.
Best for: Cheese boards, pasta, and grating over dishes.
How to use: Replace Kefalograviera with Manchego in equal portions. If you need more sharpness, mix it with Parmesan.
For more Manchego alternatives, check out these Manchego cheese substitutes.
7. Dry Jack
If you need a hard, salty cheese that’s excellent for grating, Dry Jack is a fantastic option.
It has a firm, aged texture and a slightly nutty, caramelized flavor, making it perfect for grating over pasta and baked dishes. While it’s not Greek, its crumbly, rich consistency makes it a great alternative for aged Kefalograviera.
Best for: Grated over pasta, soups, and casseroles.
How to use: Replace Kefalograviera with Dry Jack in equal portions. If you need more saltiness, mix it with Pecorino Romano.
Frequently Asked Questions
Graviera is the closest substitute for Kefalograviera. It has a similar nutty and slightly sweet flavor, along with a firm texture that makes it great for saganaki, grating over pasta, and baked dishes.
Yes, Pecorino Romano works well as a substitute, especially for grating over pasta and salads. However, it is saltier and sharper than Kefalograviera, so it’s best to use it in moderation or adjust the salt in your recipe.
Halloumi is the best substitute for frying instead of Kefalograviera. It holds its shape well under high heat, making it ideal for saganaki, though it has a slightly milder taste.
Yes, Parmesan is a good substitute if you’re looking for a firm, aged cheese for grating over dishes. However, Parmesan lacks Kefalograviera’s ability to brown and soften when fried, so it’s not ideal for saganaki.
Yes, aged Manchego can work as a substitute for Kefalograviera, particularly for grating or slicing. While it’s slightly milder, it still provides a rich, nutty taste and a firm texture.
