Kefalotyri

Kefalotyri, also known as kefalotiri, is a hard, salty white cheese made from sheep or goat milk in Greece and Cyprus. It is closely related to Kefalograviera, another cheese produced from similar milk sources. The color of kefalotyri can vary from yellow to white, depending on the milk mixture used.

This versatile cheese can be enjoyed in various ways: eaten on its own, fried in olive oil for a dish known as saganaki, or incorporated into pasta, meat, and vegetable dishes. It's also excellent for grating and is a key ingredient in Spanakopita recipes. If kefalotyri is not available, you can substitute it with Romano or Parmesan cheese.

Kefalotyri has been produced since the Byzantine era and is well-known internationally, often available in gourmet stores. The cheese can be consumed young, after just two to three months of aging, or aged for a year or more, resulting in a drier texture and more robust flavor. Aged kefalotyri is particularly delightful as a meze, paired with ouzo, or grated over your favorite dishes.