Cheese story
What is Kefalotyri?
A hard Greek cheese often fried as saganaki or grated over pasta.
Origin
Greece / Cyprus, Greece
Milk
sheep or goat
Board role
Fresh / bright
Cheese profile
Country
Greece
Region
Greece / Cyprus
Milk type
sheep or goat
Texture
hard
Rind
natural
Ageing
3 months+
Vegetarian
Check the rennet / producer
Milk treatment
varies
Flavour profile: salty, sharp, tangy
Origin, protection and character
Kefalotyri comes from Greece, especially Greece / Cyprus. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
None
Typical ageing
3 months+
How to serve Kefalotyri
saganaki, grating, meze
Good food matches
lemon
olives
white wine
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
