Kefalotiri is a hard, salty yellow cheese made from sheep’s or goat’s milk or a mixture of the two, and has a pleasant aroma. Descended from the Byzantine era, it is a favorite pleasure of the Greek palate.
Kefalotyri is traditionally produced in the regions of Epirus, Thessaly, Macedonia, Crete, Euboea, Cephalonia, and Naxos.
It takes at least three months to be cultured. Aged kefalotiri that has been cultured for more than that is drier and has a spicier, saltier taste. It is most suitable for consumption as grated cheese for foods like pasta, as well as sprinkled on meat or cooked vegetables. It can also be used in salads or fried in olive oil as a saganaki dish. As a meze, it is usually eaten accompanied by white wine.
