Kefalotyri
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.
Key Facts
| Country of Origin | Cyprus, Cyprus and Greece, Greece |
| Specific Origin | Greece and Cyprus |
| Milk Type | Goat's or sheep's milk |
| Milk Treatment | Pasteurized |
| Fat Content | 40% |
| Rind | Natural |
| Texture | Hard |
| Flavor | Salty, sharp, spicy, strong, tangy |
| Aroma | Rich, strong |
| Colors | Pale yellow |
| Forms | Wheels |
| Age | 2 to 3 months |
| Alternative Spellings | Kefalotiri |
What is Kefalotyri Cheese?
Kefalotyri took root in Greece during the Byzantine era and is still made in Greece and Cyprus today. The name puts together two Greek words, kephalí for head and turí for cheese, probably a nod to the headlike shape of the wheel.
Makers use sheep milk, goat milk, or a mixture of the two. That mixture decides the color, which runs anywhere from yellow to white. Young wheels ripen in two to three months. A wheel kept a year or longer turns drier and tastes stronger.
The paste is very hard and the cheese is salty. It can be eaten plain, or sliced and fried in olive oil for saganaki. It also goes into pasta dishes, meat, and cooked vegetables, and it grates well.
Most spanakopita recipes call for kefalotyri alongside feta, with Romano or Parmesan used as stand-ins when it is hard to find. An aged piece is often served as a meze with ouzo, or grated over food. Outside Greece and Cyprus, gourmet and specialty shops are the place to find it, and the similar Kefalograviera is sometimes sold under the Kefalotyri name.
How Does Kefalotyri Cheese Compare?
The most relevant cheeses to compare Kefalotyri against.
