Kefalotyri or kefalotiri is a hard, salty cheese made from sheep’s milk or goat’s milk, or even both, in Greece and Cyprus. Depending on the mixture of milk used in the process, the color can vary between yellow and white. A very hard salted cheese, kefalotyri is refined for at least three months and can be consumed as is, fried in olive oil for a dish called “saganaki”, i.e. “small pan cheese”, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating. It is also used along with feta cheese in the vast majority of recipes for traditional Greek pies. It is a popular and well-known cheese, made in Greece since the Byzantine era. “Verginis Kefalotiri Cheese From Kastoria” in western Greek Macedonia is a table cheese of long maturation, produced in the traditional way from “Eurofood Quality”.
