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Food: Kefalotiri edit

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Photo: Flickr user

Created by: Anonymous

Edited by: Sheri Wetherell, Latesha Carter

Other Names: Kefalotyri Cheese

Translations: Kefalotyri奶酪 (Chinese), جبن أناري (Arabic), Kefalotýri (French), Kefalotyri Queso (Spanish), Kefalotyri сыра (Russian) All Translations

Substitutes: Pecorino Romano, Pramesan, Grana Padano, Asiago

edit About Kefalotiri

Kefalotyri a hard, salty yellow cheese made from sheep milk and/or goat's milk in Greece and Cyprus (cow's milk is not allowed in the Cypriot version), although, a similar cheese Kefalograviera, which is made with cow's milk, or a mixture of sheep and cow is sometimes sold outside Greece and Cyprus as Kefalotyri.

It vaguely resembles Gruyere, except it is harder and quite saltier. Being a very hard cheese, Kefalotyri is consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as spaghetti, meat, or cooked vegetables, and is especially suited for grating. Aged kefalotyri is drier and stronger flavored, and may be eaten as a meze with ouzo or grated on food.

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Wikipedia

Kefalotyri (or ''Kefalotiri'') () is a hard, salty yellow cheese made from sheep milk and/or goat's milk in Greece and Cyprus (cow's milk is not allowed in the Cypriot version), although, a similar cheese Kefalograviera, which is made with cow's milk, or a mixture of sheep and cow is sometimes sold outside Greece and Cyprus as KefalotyriRidgway, J., ''The Cheese Companion'' (2002), ISBN 1840923393. Depending on the mixture of milk used in the process the color can vary between yellow and white. In taste it vaguely resembles Gruyere, except it is harder and quite saltier. Being a very hard cheese, Kefalotyri is consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as spaghetti, meat, or cooked vegetables, and is especially suited for grating. This is a popular and well-known cheese, establishing its roots in Greece during the Byzantine era.Harbutt, J., ''The World Encyclopedia of Cheese'' (2006), ISBN 9780754809920 It can be found in some gourmet or specialty stores in the U.S. and other non-Greek countries. Young cheeses from two to three months to ripen. An aged kefalotyri, a year old or more, is drier and stronger flavored, and may be eaten as a meze with ouzo, or grated on food.

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