Kefalotyri

Kefalotyri (Greek: κεφαλοτύρι) is a traditional Greek cheese made from sheep's milk, goat's milk, or a combination of both. It is a hard, salty cheese with a sharp flavor and a firm texture. Kefalotyri is one of the oldest cheeses in Greece, with a history that dates back to the Byzantine Empire.

Production

Kefalotyri is produced by curdling the milk with rennet, a complex of enzymes traditionally sourced from the stomachs of ruminant animals. The curds are then cut, heated, and pressed to remove whey. The cheese is salted and aged for at least three months, during which it develops its characteristic flavor and texture. The aging process can be extended to produce a harder and more pungent cheese.

Characteristics

Kefalotyri has a pale yellow color and a firm, crumbly texture. It is known for its salty and tangy taste, which becomes more pronounced with age. The cheese has a fat content of around 40% and a moisture content of about 30%. It is typically sold in wheels or wedges.

Culinary Uses

Kefalotyri is a versatile cheese used in various Greek dishes. It can be eaten as a table cheese, grated over pasta, or used in cooking. One popular preparation is Saganaki (cheese), where slices of Kefalotyri are pan-fried until golden and crispy. It is also used in Spanakopita, a traditional Greek spinach pie, and in Moussaka, a layered eggplant and meat dish.

Similar Cheeses

Kefalotyri is often compared to Pecorino Romano, an Italian cheese made from sheep's milk, and Graviera, another Greek cheese that is slightly milder and sweeter. Both Kefalotyri and Graviera are used interchangeably in many recipes.

Storage

Kefalotyri should be stored in the refrigerator, wrapped in wax paper or plastic wrap to prevent it from drying out. It can also be frozen for longer storage, although this may affect its texture.

See Also

• Feta
• Halloumi
• Mizithra
• Manouri
• Greek cuisine