Kefalotyri

Kefalotyri is a hard, salty yellow cheese made from sheep milk or goat's milk in Greece and Cyprus.

History

The origins of Kefalotyri cheese date back to the Byzantine Empire. It is considered one of the oldest Greek cheeses, with its production process remaining largely unchanged over the centuries.

Production

Kefalotyri is produced using traditional cheese-making methods. The milk is heated and rennet is added to coagulate it. The curd is then cut into small pieces, drained, and pressed into molds. The cheese is then salted and left to mature for at least three months.

Characteristics

Kefalotyri is a hard cheese with a strong flavor and a slightly pungent aroma. It has a rich, buttery taste with a hint of nuttiness. The cheese is often used in Greek cuisine, particularly in dishes such as moussaka, pastitsio, and saganaki.

Nutritional Value

Kefalotyri is high in protein and calcium, but also high in fat and sodium. It is a good source of vitamin A, vitamin B2, and vitamin B12.

See Also

• List of cheeses
• Greek cuisine
• Cheese-making

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