Kefalotiri is a traditional Greek hard cheese made from sheep’s or goat’s milk, with a distinctive mild, salty flavor. It is ideal for grating and used in many regional recipes. The cheese is heated, curdled, and packaged in molds before being left to mature for 3-4 months. It can be found in most markets and cheese shops in Greece and can be ordered directly from producers.
Kefalotiri is a traditional Greek hard cheese that has been produced for hundreds of years in that country and neighboring regions. In Greece, this cheese is quite popular and can be found in most markets and cheese shops. Many regional recipes call for kefalotiri, which has a distinctive mild, salty flavour. Outside of Greece, specialty markets and import shops sometimes stock this cheese, and some cheese shops may order it for their customers. It is also possible to order it directly from its producers.
Traditionally, only sheep’s or goat’s milk can be used to make kefalotiri. Both of these milks have a distinctive pungent flavor that mellows as the cheese ages, although it does have a distinctive bite that makes the final product particularly savory. The cheese is heated, curdled and packaged in molds that look more or less like a kefalo, a type of hat. Once the cheese hardens, it is removed from the molds and left to mature for 3-4 months before being placed on the market.
The color of the kefalotiri varies, depending on the ratio of sheep’s milk to goat’s milk and the time of year. At certain times of the year, it is almost white, while for other reasons it is a deep golden yellow. In both cases, the cheese hardens as it ages, forming irregular holes that wrap the hardened cheese together with a firm rind. Most manufacturers print their kefalotiri so that it is easily identifiable; if a consumer has access to an entire wheel of this cheese, they should be able to find the date it was made and the name of the dairy or dairy that produced it.
Because kefalotiri is so hard, it’s ideal for a grated table cheese. The Greeks use cheese, like the Italian Parmesan, as a grated topping for a wide variety of foods. It can also be grated into roasts, gratins and grilled dishes, and some recipes also call for a blend of cheeses including kefalotiri. Spanakopita, for example, often includes a liberal sprinkle in the cheese, egg, and spinach mixture that gives this dish its name.
In some regions, cooks cut kefalotiri wedges and fry or grill them. Fried cheese is often breaded and rolled in egg before frying, while grilled kefalotiri is left plain and paired with olives, tomatoes and other simple ingredients. A slice of cheese can also be enjoyed plain or with a slice of bread.
Protect your devices with Threat Protection by NordVPN
