Kefalotyri cheese

Infobox Cheese
name = Kefalotyri (κεφαλοτύρι)


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country = Greece, Cyprus
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source = sheep and/or goat
pasteurised =
texture = hard
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aging = 3 months or more
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Kefalotyri (or "Kefalotiri") ( _el. κεφαλοτύρι) is a rather hard, salty yellow cheese made from sheep milk and/or goat's milk in Greece and Cyprus (cow's milk is not allowed in the Cypriot version), although, a similar cheese Kefalograviera, which is made with cow's milk, or a mixture of sheep and cow is sometimes sold outside Greece and Cyprus as KefalotyriRidgway, J., "The Cheese Companion" (2002), ISBN 1840923393] . Depending on the mixture of milk used in the process the color can vary between yellow and white.Being a very hard cheese, Kefalotyri is consumed as is, fried in olive oil or added to foods such as spaghetti, meat, or cooked vegetables. This is a very popular and well-known cheese, establishing its roots in Greece during the Byzantine era.Harbutt, J., "The World Encyclopedia of Cheese" (2006), ISBN 9780754809920] It can be found in some gourmet or specialty stores in he U.S. and other non-Greek countries. It takes from two to three months to ripen.

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