In the past, huge quantities of low-quality kefalotyri were exported to Italy where they were used as grated cheese for pasta, and there the cheese was known simply as formaggio greco. This kefalotyri of old had a notorious reputation as being the hardest cheese on Earth and one of the worst cheeses, that could not possibly be consumed as is. In a famous document of the late 19th century, the physics of kefalotyri and its bullet-proof qualities are explored in great detail; the cheese was actually so hard that it was impervious to gunshots. This gives us a hint as to how hard their cheese really used to be!

Melis Kefalotyri Cheese 300g - Greek Cheese Delight | Melis

A traditional Greek frying cheese for an intensely rich cooked flavour. Saganaki is the name given to a range of Greek dishes cooked in a small pan called a ‘Saganaki’. The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese. Waitrose cheese buyer Chris Dawson said: “With an intensely rich, cooked flavour, Saganaki is delicious grilled, fried or barbecued and we’re expecting Waitrose customers to welcome it to their repertoire. They are salty too so be sure to taste the dish often as you cook it. They are most commonly used in Greek recipes like pastitsio and moussaka. Being a very hard cheese, Kefalotyri is consumed as it is, fried in olive oil for a dish called saganaki, or added to foods such as spaghetti, meat, or cooked vegetables, and is especially suited for grating. This is a very popular and well-known cheese, establishing its roots in Greece during the Byzantine era. It takes from two to three months to mature.Greece’s most famous traditional cheese, Feta is a significant part of the Greek diet, adding daily flavour to salads, pastries, and the famous saganaki (fried cheese) appetizer. Made from pure ewe’s milk, or mixed with up to 30% goat’s milk, the white cheese is ripened and kept in brine, giving it a salty, milky, slightly acidic taste. The PDO cheese is made in Macedonia, Thrace, Epirus, Thessalia, Sterea Hellas, Peloponissos and Mitilini Island. Graviera [ghrahv-YAIR-ah] For 60 years, we’ve crafted authentic Greek recipes. And in that time, our artisan cheese and yoghurt makers have learned exactly what makes our food so delicious. Now, we proudly offer the DODONI Plant’d range – a vegan, plant-based, natural, and delicious alternative to dairy products. We’ve chosen a Kefalotyri cheese for our Saganaki, which is a hard, salty cheese with a slightly piquant aftertaste. Kefalotyri cheese is an ideal choice for frying thanks to it’s high melting point, when fried the outside will become crisp while the inside remains soft. DODONI Kefalotyri is a hard traditional cheese with a sharp flavor and dry texture, made exclusively from pasteurized sheep and goat milk. Enjoy it as it comes, fried as “saganaki”, or grated over pasta. Its slightly salty flavor will captivate you! Our range of non-dairy desserts are made with oats and contain vegan live cultures. Their delicious, creamy texture combines the rich DODONI taste, with the lightness of plant-based products.

Kefalotyri Cheese: 5 Ways to Enjoy the Tangy Cheese - 2023 Kefalotyri Cheese: 5 Ways to Enjoy the Tangy Cheese - 2023

Thanks to the amazing diversification of kefalotyri, nowadays there are numerous Greek cheeses that are classified as kefalotyri but are quite different from each other. These include the three famous kefalograviera cheeses: Graviera Naxou, Graviera Kritis and Graviera Agrafon (all equally delicious!) Kefalotyri’s closest common cheese relatives Enjoy it as a table cheese, grated on pasta/salads or cooked into cheese pastries, pasta bakes. It is often compared to Italian Romano or Pecorino but ours is sweeter.Kasseri cheese is a member of the pasta filata family of cheeses and usually consists of 80% unpasteurized sheep's milk and 20% goat's milk, although it is often made with cow's milk in the United States. Originally, it was made with only unpasteurized milk, but over time the production process has been modernized and most the producers make it with pasteurized milk. Just one bite and you’ll understand how cheeses like Feta, Graviera, and Kefalotyri have gained their reputation as some of the finest in the world. Many connoisseurs say the noticeable difference in taste and quality from the fresh ewe and goat’s milks used in production. In fact, many Greek cheeses are made in mountainous regions where goats and sheep graze on wild herbs and grasses – without the use of fertilizers or pesticides. And to that we can only say, “Opa!” Anthotyro [ahn-THOH-tee-roh] This tangy, salty cheese is a flaky sheep's milk cheese that is super tasty when grilled. When kefalotyri is cooked, it becomes much more creamy, making it a good choice for flaming with brandy or frying. It is known for its particular flavor and pungent aroma. It can be cooked in several different ways, including sauteed, fried, or grilled. One of the most popular ways to serve this Greek cheese is by first brandy flaming it to make the infamous saganaki. You can even serve kasseri cheese in an omelet or sandwiches, or with appetizers as a table cheese.

Kefalotiri Cow Cheese 220gr Arvanitis | Agora Greek Delicacies

Kefalotyri is a hard, salty cheese that is used in many Greek dishes. If you can’t find Kefalotyri for your recipes, there are many other substitutes that you can use to give you a similar taste.

More Ingredients

Kefalotyri is a sheep/goat’s milk cheese. Pecorino Romano is a type of hard Italian cheese that is also made from sheep’s milk. It has a salty, pungent flavor and a slightly brittle texture. Pecorino is a popular substitute for Kefalotyri, as it has a similar flavor profile. Parmesan If the Kefalotyri cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Kefalotyri cheese.

Kefalotyri from Lesvos 250g - The Greek Delicatessen

Kefalotyri is made from goat’s or sheep’s milk, sometimes from a mix of both, giving it a complex and unique aroma that goes well with… well, almost everything!

Author

Welcome to my eclectic collection of recipes from all four corners of the world. I hope to inspire you to get into the kitchen and never eat a boring meal ever again. Want to know more? More and more Britons have fallen in love with Kefalotyri, a hard Greek cheese: golden yellow colour, rich aroma & buttery flavour. This sharp cheese does differ in the texture, as pecorino romano is firm and chalky while kasseri is more spongy and springy. Once it is cooked into dishes, the texture variances are less obvious and the flavor shines through.