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Kefalotyri or kefalotiri is a traditional Greek-Cypriot cheese made from sheep milk and/or goat's milk. It is a very hard, light-yellow cheese with a sharp flavour and dry texture. Dating back to the Byzantine era, the cheese is believed to be the ancestor of most hard Greek cheeses.

Young cheeses are aged for a minimum of two to three months whereas aged Kefalotyri can be a year old or more with a dry, stronger flavour.

Kefalotyri tastes similar to Gruyere; however it is harder and saltier. The cheese is consumed as is or added to a wide variety of pasta, meat and cooked vegetable dishes. It is also traditionally served fried in strips or cubes for a dish called Saganaki. This cheese is especially suited for grating atop sauces, pizza, stews and salads. Ideal for cheeseboards, the tangy cheese is served with fresh seasonal fruit, such as pears, figs and grapes alongside red wine and sausages.

  • Made from pasteurized goat's or sheep's milk
  • Country of origin: Cyprus, Greece and Turkey
  • Type: hard
  • Fat content: 40%
  • Texture: firm and flaky
  • Rind: natural
  • Colour: pale yellow
  • Flavour: salty, sharp, spicy, strong, tangy
  • Aroma: rich, strong
  • Vegetarian: no
  • Producers: CHRISTAKIS Greek Cheeses
  • Alternative spellings: Kefalotiri

Other cheeses from Cyprus:

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Other cheeses from Turkey:

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