Description
Popular since Byzantine era, Kefalotyri is a hard, salty white-pale yellow cheese made from sheep milk or goat’s milk (or both) in Greece and Cyprus. It takes two to three months to mature and, as with most cheeses, the longer it is left to ripen, the stronger the flavor.
Kefalotyri is quite hard and dry, making it the perfect grating cheese. It is also a wonderful cocktail or wine cheese and, in its native land a popular accompaniment to ouzo, raki or zivania. It can be consumed as is, fried in olive oil as saganaki, or added to foods like pasta dishes, meat, and vegetables.