| Kefalotyri | |
|---|---|
 | |
| Country of origin | Greece, Cyprus |
| Source of milk | sheep or goat (or both) |
| Texture | hard |
| Aging time | 3 months or more |
Kefalotyri orkefalotiri (Greek:κεφαλοτύρι is a hard, salty whitecheese made fromsheep milk orgoat'smilk (or both) inGreece andCyprus. A similar cheese,Kefalograviera, also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri.[1] Depending on the mixture of milk used in the process, the color can vary between yellow and white.[citation needed]
A very hard cheese, kefalotyri can be consumed as is,fried inolive oil for a dish calledsaganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating.[2] It is also used along withfeta cheese in the vast majority of recipes forspanakopita, though sometimes substituted with the broadly similar Italian-derived cheesesRomano orParmesan. This is a popular and well-known cheese, establishing its roots in Greece during theByzantine era.[3] It can be found in some gourmet or speciality stores in other countries.[citation needed] Young cheeses take two to three months to ripen.[citation needed] An aged kefalotyri, a year old or more, is drier with a stronger flavour, and may be eaten as ameze withouzo, or grated on food.[4]
Kefalotyri is a compound ofGreek:κεφαλί :kephalí, meaninghead, andGreek:τυρί :turí meaningcheese. This may be a reference to the headlike shape of the cheese wheel.
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