Kefalotyri Cheese vs Parmesan Cheese

Kefalotyri Cheese is a hard goat or sheep-milk cheese from Cyprus and Greece, while Parmesan Cheese is hard and made from cow milk, originating in Italy.

What Is Kefalotyri Cheese?

Kefalotyri is a hard, salty cheese from Greece and Cyprus, made from sheep milk, goat milk, or both. It is known for grating over pasta and vegetables, and for saganaki, where slices are fried in olive oil.

What Is Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

What's the Difference Between Kefalotyri Cheese and Parmesan Cheese?

• Origin: Kefalotyri Cheese (Cyprus and Greece), Parmesan Cheese (Italy)
• Milk type: Kefalotyri Cheese (Sheep's or goat's milk), Parmesan Cheese (Cow's milk)
• Milk treatment: Kefalotyri Cheese (pasteurized), Parmesan Cheese (unpasteurized)
• Aging: Kefalotyri Cheese (2 to 3 months), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Kefalotyri Cheese (salty, sharp, spicy, strong, tangy), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Kefalotyri Cheese Taste Like Parmesan Cheese?

Kefalotyri Cheese reads as salty, sharp, spicy, strong, tangy, while Parmesan Cheese brings salty, savory character. On the nose, Kefalotyri Cheese offers rich, strong, contrasted with Parmesan Cheese's nutty, strong. More specifically, Kefalotyri Cheese shows drier and stronger when aged a year or more, while Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. Kefalotyri Cheese at 2 to 3 months develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Kefalotyri Cheese for Parmesan Cheese?

Kefalotyri Cheese can stand in for Parmesan Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Kefalotyri Cheese reads as salty, sharp, spicy, strong, tangy while Parmesan Cheese brings salty, savory notes.

Which Is Better, Kefalotyri Cheese or Parmesan Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Kefalotyri Cheese suits recipes that want salty, sharp, spicy, strong, tangy notes, while Parmesan Cheese fits dishes calling for salty, savory.

Frequently Asked Questions

Is Kefalotyri Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Kefalotyri Cheese originates in Cyprus and Greece, while Parmesan Cheese comes from Italy. Kefalotyri Cheese is made from goat or sheep milk; Parmesan Cheese uses cow. Aging also differs: Kefalotyri Cheese is typically aged 2 to 3 months, Parmesan Cheese minimum 12 months, average 2 years.

Is Kefalotyri Cheese similar to Parmesan Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Kefalotyri Cheese for Parmesan Cheese?

You can, but expect a shift in richness and milk character.

Does Kefalotyri Cheese taste like Parmesan Cheese?

Kefalotyri Cheese reads as salty, sharp, spicy, strong, tangy, while Parmesan Cheese is salty, savory. Aromas also diverge. Kefalotyri Cheese leans rich, strong, and Parmesan Cheese is closer to nutty, strong.

What is Kefalotyri Cheese made of?

Kefalotyri Cheese is made from goat or sheep milk (pasteurized). It's typically aged 2 to 3 months. It originates in Cyprus and Greece.

What is Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

Which should I choose, Kefalotyri Cheese or Parmesan Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.