Kefalotyri Cheese vs Reggianito Cheese
Kefalotyri Cheese is a hard goat or sheep-milk cheese from Cyprus and Greece, while Reggianito Cheese is hard and made from cow milk, originating in Argentina.
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 Reggianito Cheese?
Reggianito is a hard, granular cow's milk cheese from Argentina, made in small 6.8 kg (15 lb) wheels. It ages 5 to 6 months and is used mostly for cooking and for grating over pasta.
What's the Difference Between Kefalotyri Cheese and Reggianito Cheese?
- Origin: Kefalotyri Cheese (Cyprus and Greece), Reggianito Cheese (Argentina)
- Milk type: Kefalotyri Cheese (goat's or sheep's milk), Reggianito Cheese (cow's milk)
- Aging: Kefalotyri Cheese (2 to 3 months), Reggianito Cheese (5 to 6 months)
- Taste: Kefalotyri Cheese (salty, sharp, spicy, strong, tangy), Reggianito Cheese (full-flavored, salty)
Side-by-Side Comparison
| Kefalotyri Cheese | Reggianito Cheese | |
|---|---|---|
| Country of Origin | Cyprus And Greece | Argentina |
| Specific Origin | Greece And Cyprus | Argentina |
| Milk Type | Goat's or sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Hard | Hard |
| Rind | Natural | Natural |
| Aging | 2 to 3 months | 5 to 6 months |
| Taste | Salty, sharp, spicy, strong, tangy | Full-flavored, salty |
Taste Comparison: Does Kefalotyri Cheese Taste Like Reggianito Cheese?
Kefalotyri Cheese reads as salty, sharp, spicy, strong, tangy, while Reggianito Cheese brings full-flavored, salty character. Aging plays into this as well. Kefalotyri Cheese at 2 to 3 months develops a different profile than Reggianito Cheese at 5 to 6 months.
Can You Substitute Kefalotyri Cheese for Reggianito Cheese?
Kefalotyri Cheese can stand in for Reggianito 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 Reggianito Cheese brings full-flavored, salty notes.
Which Is Better, Kefalotyri Cheese or Reggianito 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 Reggianito Cheese fits dishes calling for full-flavored, salty.
Which is your favorite?
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Frequently Asked Questions
Is Kefalotyri Cheese the same as Reggianito Cheese?
No, they're distinct cheeses. Kefalotyri Cheese originates in Cyprus and Greece, while Reggianito Cheese comes from Argentina. Kefalotyri Cheese is made from goat or sheep milk; Reggianito Cheese uses cow. Aging also differs: Kefalotyri Cheese is typically aged 2 to 3 months, Reggianito Cheese 5 to 6 months.
Is Kefalotyri Cheese similar to Reggianito Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kefalotyri Cheese for Reggianito Cheese?
You can, but expect a shift in richness and milk character.
Does Kefalotyri Cheese taste like Reggianito Cheese?
Kefalotyri Cheese reads as salty, sharp, spicy, strong, tangy, while Reggianito Cheese is full-flavored, salty.
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 Reggianito Cheese made of?
Reggianito Cheese is made from cow milk. It's typically aged 5 to 6 months. It originates in Argentina.
Which should I choose, Kefalotyri Cheese or Reggianito Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.