Kephalograviera is a hard, salty sheep’s milk cheese available from Greek delicatessens. Grilled kephalograviera is served in Greek restaurants around the world, and in Australia is better known as saganaki, after the pan in which it is usually cooked and served. Kephalograviera is generally eaten hot. It can be grated onto pasta and rice dishes, or grilled and served on bruschetta. In this dish, the cheese melts inside a wrapping of vine leaves, which have their own distinctive flavour. The sweet juiciness of the roasted cherry tomatoes counteracts the saltiness of the cheese.