Kefalotyri or kefalotiri (Greek: κεφαλοτύρι, Turkish: talar peyniri) is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. 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]
Kefalotyri
Country of origin
Greece, Cyprus
Source of milk
sheep or goat (or both)
Texture
hard
Aging time
3 months or more
A very hard cheese, kefalotyri can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating.[2] It is also used along with feta cheese in the vast majority of recipes for Spanakopita, where many recipes say to substitute with Romano or Parmesan if kefalotyri cannot be obtained.[citation needed] This is a popular and well-known cheese, establishing its roots in Greece during the Byzantine 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 a meze with ouzo, or grated on food.[4]
kefalotyri, kefalotiri, greek, κεφαλοτύρι, turkish, talar, peyniri, hard, salty, white, cheese, made, from, sheep, milk, goat, milk, both, greece, cyprus, similar, cheese, kefalograviera, also, made, from, sheep, goat, milk, both, sometimes, sold, outside, gre. Kefalotyri or kefalotiri Greek kefalotyri Turkish talar peyniri is a hard salty white cheese made from sheep milk or goat s milk or both in Greece and Cyprus 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 KefalotyriCountry of originGreece CyprusSource of milksheep or goat or both TexturehardAging time3 months or more A very hard cheese kefalotyri can be consumed as is fried in olive oil for a dish called saganaki or added to foods such as pasta dishes meat or cooked vegetables and is especially suited for grating 2 It is also used along with feta cheese in the vast majority of recipes for Spanakopita where many recipes say to substitute with Romano or Parmesan if kefalotyri cannot be obtained citation needed This is a popular and well known cheese establishing its roots in Greece during the Byzantine 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 a meze with ouzo or grated on food 4 See also editList of cheesesReferences edit Ridgway J The Cheese Companion 2002 ISBN 1 84092 339 3 Hoffman Susanna 2004 The Olive and the Caper Adventures in Greek Cooking Workman Publishing ISBN 978 1563058486 p 28 Harbutt J The World Encyclopedia of Cheese 2006 ISBN 978 0 7548 0992 0 Janet Fletcher 2009 06 07 Kefalotyri cheese offers intriguing mix San Francisco Chronicle Archived from the original on 2018 06 18 Retrieved 2009 06 08 nbsp This cheese related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Kefalotyri amp oldid 1144700166, wikipedia, wiki, book, books, library,
