Kefalotyri

What Is Kefalotyri?

Kefalotyri is a very hard, salty cheese made in Greece and Cyprus from sheep’s milk or a blend of sheep’s and goat’s milk. Its name is associated with the Greek word “kefali” (head or wheel); it is aged in large, yellowish wheels.

It has a firm, dry, holey texture and a sharp, salty, intense flavor. It serves as a grating cheese like Parmesan or pecorino and adds depth to dishes with its salty, rich taste. Along with graviera, it is a classic cheese for saganaki.

Kefalotyri Nutrition Facts

As a hard cheese, kefalotyri is high in protein, fat, and calcium; it provides about 390 kcal of energy per 100 g. As a salty, aged cheese, it is high in sodium; people watching their salt intake should consume it in moderation. Values are approximate.

How Should You Eat Kefalotyri?

Kefalotyri is very salty and strongly flavored, so it is used in small amounts; even a small amount grated over a dish adds a pronounced flavor. People watching their salt intake can limit their portion.

This is general information; kefalotyri is a food and is not a substitute for medical treatment.

How to Choose Kefalotyri

Good kefalotyri is firm and dry in texture, pale yellow, has a sharp but pleasant aroma, and is suitable for grating. Avoid products that are excessively moist, have an off odor, or have unwanted mold.

• The texture should be firm and dry.
• The aroma should be sharp but pleasant.
• It should be firm enough to grate.

How to Store Kefalotyri

Store kefalotyri in the refrigerator, wrapped in cheese paper so it can breathe. Its hard, dry texture helps it keep for a long time; cover the cut surface, and store it whole to preserve freshness if you plan to grate it.

Using Kefalotyri in the Kitchen

Kefalotyri is most often grated over pasta, stews, vegetable dishes, and baked dishes; it is also used in saganaki (dusted with flour and fried) and on meze platters. Its salty, intense flavor works like Parmesan as a finishing cheese, so use care when seasoning with salt.

Can Kefalotyri Be Used Instead of Parmesan?

Yes. Its salty, firm texture makes it suitable as a grated substitute for Parmesan in many recipes. Its flavor is sharper and saltier, so adjust the amount.

Frequently Asked Questions

Is kefalotyri the same as kefalograviera?

They are closely related but not the same. Kefalograviera is a cheese between kefalotyri and graviera, and is generally a little softer and more balanced. Both are salty grating cheeses used for saganaki.

Why is kefalotyri so salty?

Long aging and the tradition of salting make it sharp and salty; this makes it a finishing cheese that adds flavor in small amounts.

Does kefalotyri melt?

Because it is firm, it does not melt into a very runny texture. In saganaki, its outer surface browns, and grated kefalotyri adds flavor to dishes. For stretchy melting, cheeses such as kashkaval are more suitable.