Kefalotyri

Named after the Greek words “kefali” (head) and “tyri” (cheese), Kefalotyri originates from various regions of Greece and is the product of centuries-old traditions, making it the ancestor of many traditional hard Greek cheeses.

It can be made from goat’s milk, sheep’s milk, or a blend of both. The colour ranges from yellow to white, depending on the milk mixture. Young Kefalotyri is aged for at least two to three months, while aged varieties can mature for a year or more, developing a dry texture and stronger flavour. Both versions offer rich, bold tastes that make every bite a flavourful journey.

This hard, flaky, light-yellow cheese has a sharp, tangy, and salty taste with underlying spicy notes. On the palate, it is firmer and saltier than Gruyère.

Kefalotyri is perfect for grating over pasta or a healthy salad dressed with lemon juice. Traditionally, it is pan-fried and served in strips topped with black Kalamata olives in a dish called Saganaki. It also makes an ideal Mediterranean appetizer on cheese boards, paired with cold cuts, fresh pears, figs, grapes, and a fine bottle of red wine.