Kefalotyri
A very hard, salty grating cheese from Greece and Cyprus made from sheep and goat milk. Used for its sharp-salty taste on pasta, over dishes, and in saganaki.
What Is Kefalotyri?
Kefalotyri is a very hard and salty cheese made in Greece and Cyprus from sheep's or sheep-goat mixed milk. Its name is related to the Greek word "kefali" (head/wheel); it's matured in large, yellowish wheels.
Its texture is firm, dry, and holey; its taste is sharp, salty, and intense. It functions as a "grating cheese" like parmesan or pecorino, adding depth to dishes with its salty-intense taste. Along with graviera, it's one of the classic saganaki cheeses.
Nutritional Values of Kefalotyri
As a hard cheese, kefalotyri contains high protein, fat, and calcium; it provides about 390 kcal of energy per 100 grams. Being a salty-aged cheese, it's high in sodium; moderate consumption is recommended for those watching their salt intake. Values are approximate.
How Should Kefalotyri Be Consumed?
Since kefalotyri is a very salty and intense cheese, it's used in small amounts; even a small quantity gives a noticeable taste when grated onto a dish. Those watching their salt intake can keep the portion limited.
This information is general; kefalotyri is a food, not a substitute for medical treatment.
How Is Kefalotyri Selected?
Good kefalotyri has a firm-dry texture, a pale yellow color, a sharp-pleasant smell, and is suitable for grating. Overly moistened pieces, ones with an off smell, or unwanted mold are not preferred.
- Texture should be firm-dry
- Smell should be sharp but pleasant
- Should be firm enough for grating
How Is Kefalotyri Stored?
Kefalotyri is stored in the refrigerator, wrapped in cheese paper so it can breathe. Thanks to its firm-dry structure, it lasts long; the cut surface is kept covered, and storing it whole if it will be grated preserves its freshness.
Using Kefalotyri in the Kitchen
Kefalotyri is used most often grated over pasta, casseroles, vegetable dishes, and baked dishes; also in saganaki (coated in flour and fried) and on a meze plate. Its salty-intense taste serves as a parmesan-like finisher; care is taken with salt seasoning.
Is Kefalotyri Used Instead of Parmesan?
Yes; with its salty-firm structure, it can be used grated in many recipes similar to parmesan. Since its taste is sharper-saltier, the amount is adjusted.
Frequently Asked Questions
Are kefalotyri and kefalograviera the same?
They're close relatives but not the same; kefalograviera is a cheese between kefalotyri and graviera and is generally a bit softer-more balanced. Both are salty grating/saganaki cheeses.
Why is kefalotyri so salty?
Its long maturing and salting tradition makes it sharp-salty; this makes it a grating/finishing cheese that gives flavor in small amounts.
Does kefalotyri melt?
Because of its firm structure, it doesn't melt very smoothly; instead it browns on the surface in saganaki and adds taste to dishes when grated. For stringy melting, cheeses like kaskaval are more suitable.