https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Kefalotyri_cheeseKefalotyri cheese - Revision history2026-07-23T16:39:22ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Kefalotyri_cheese&diff=107417&oldid=prevChef: Text replace - "</div>
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[[Image:Kefalotiri.jpg|300px|thumb|right| Kefalotyri cheese]]<br />
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Kefalotyri is a rather hard, salty, yellow [[cheese]] made from ewes’ [[milk]] and/or goats’ [[milk]] in Greece and Cyprus.<br />
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Depending on the mixture of [[milk]] used in the process, the colour can of the [[cheese]] can vary between yellow and white. In taste it vaguely resembles [[Gruyère]], except it is harder and saltier. <br />
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Being a very hard [[cheese]], Kefalotyri is consumed as it is, fried in [[olive oil]] for a dish called [[saganaki]], or added to foods such as [[spaghetti]], [[meat]], or cooked [[vegetables]], and is especially suited for grating. This is a very popular and well-known [[cheese]], establishing its roots in Greece during the Byzantine era. It takes from two to three months to mature.<br />
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[[Category:Ingredients]]<br />
[[Category:Dairy products]]<br />
[[Category:Cheeses]]<br />
[[Category:Greek cheeses]]<br />
[[Category:Ewes' milk cheeses]]<br />
[[Category:Goats' milk cheeses]]<br />
[[Category:Mixed milk cheeses]]<br />
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