Kefalotyri
Traditional Greek hard cheese, essential for saganaki (fried cheese). Name means "head cheese" referring to its shape. Excellent grating cheese.
Aging Time
3 months – 1 year
Typical Weight
8 kg
- Style
- Hard
- Milk
- Sheep
- Origin
- Greece · Throughout Greece
- Ripening
- ≥ 3 months
Tasting Board
Texture
Hard, salty, firm
Flavor
Sharp, salty, tangy, piquant
Aroma
Strong, ovine, salty
History & Origins
Traditional Greek cheese for centuries. Made throughout Greece and Cyprus.
Cultural Significance
Essential for saganaki (flamed cheese). Traditional Greek grating cheese.
Pairing & Serving
What to Pair It With
Perfect for saganaki. Grate over pasta. Pairs with olives, tomatoes, crusty bread.
How to Serve It
Fry for saganaki, grate over pasta, table cheese with olives.
Nutrition (per 100g)
| Calories | kcal |
| Protein | g |
| Total Fat | g |
| Saturated Fat | g |
| Sodium | mg |
| Calcium | mg |
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