Maturation: Minimum 3 months
Cheese Type: Pressed, Cooked cheese
Close to Gruyère in taste, Kefalotyri is a traditional Greek-Cypriot cheese made from goat and sheep milk from the Sohos region in Greece, without any preservatives or additives. It is believed that Kefalotyri is the predecessor of most hard Greek cheeses, since it dates to the Byzantine era.
It has a firm and flaky texture with irregular holes and a strong, rich aroma, while the flavours can best be described as salty, strong, tangy, sharp, and spicy.
It is recommended to use Kefalotyri in pasta dishes, or grate it over stews, salads, and pizzas. If consumed alone, pair it with figs, grapes, pears, and a glass of red wine.
It can also be fried like the famous Greek dish Saganaki (check out the recipe here)
Kefalotyri can be stored in an airtight container in the fridge for at least a couple of weeks.
White wines (Riesling, Gewurztraminer), Red wines (Tempranillo)
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