Kefalotyri Cheese

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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.


Other names: Kefalotiri
Translations: Kefalotyri Siers, Kefalotyri Sūriai, Kefalotyri Brânză, Kefalotyri sira, Kefalotyri Kaas, Kefalotyri पनीर, Kefalotyri Queijo, Kefalotyri сыра, Τυρί κεφαλοτύρι, Kefalotyri الجبن, Kefalotyri 치즈, Kefalotyri Sýry, Kefalotyri Keju, Kefalotyri奶酪, Kefalotyri Formatge, Kefalotyri Sir, Kefalotyri Syry, Kefalotyri Formaggio, Kefalotyri גבינה, Kefalotyri Ost, Кефалотири сир, Kefalotyriチーズ, Kefalotyri fromage, Kefalotyri, Kefalotyri Queso, Kefalotyri сиру, Kefalotyri Juusto, Kefalotyri сирене

Tasting Notes

Substitutes: Pecorino romano, Pramesan, Grana padano, Asiago



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