Kefalotyri cheese

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Kefalotyri (κεφαλοτύρι)
Country of origin	Greece, Cyprus
Region, town
Source of milk	sheep and/or goat
Pasteurised
Texture	hard
Aging time	3 months or more
Certification

Kefalotyri(or Kefalotiri) (Greek: κεφαλοτύρι) is a rather hard, salty yellow cheese made from sheep and/or goat's milk in Greece and Cyprus (cow's milk is not allowed), although, a similar cheese Kefalograviera, which is made with cow's milk, or a mixture of sheep and cow is sometimes sold outside Greece and Cyprus as Kefalotyri^[1]. Depending on the mixture of milk used in the process the color can vary between yellow and white. Being a very hard cheese, Kefalotyri is consumed as is, fried in olive oil or added to foods such as spaghetti, meat, or cooked vegetables. This is a very popular and well-known cheese, establishing its roots in Greece during the Byzantine era^[2]. It takes from two to three months to ripen.

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