Kefalotyri Cheese: Facts You May Not Know

Kefalotyri is a cheese that has been made in Greece for generations. It’s often served as an appetizer with wine, and it can also be used to make other dishes.

In this blog post, we will look at some of the facts about kefalotyri so you can impress your friends the next time you have it!

1. Kefalotyri is a Greek cheese made from sheep’s milk and goat’s milk.

2. It is traditionally eaten with honey, but can also be used in desserts such as baklava.

3. The cheese has been produced on the island of Crete since ancient times.

4. The word “kefalotyri” comes from two words – kefalos (meaning head) and tyros (meaning cheese).

5. A popular dish in Greece that combines kefalotyri with figs or dried fruit is called galatopita. This dessert dish usually includes layers of filo pastry dough filled with either chopped walnuts, almonds, or hazelnuts mixed with sugar and cinnamon; then topped off by a layer of creamy custard-like filling made from eggs, butter, flour, sugar, and vanilla extract.

6. Kefalotyri is a hard cheese that’s made by curdling milk with a combination of rennet and an acid, such as vinegar or citric acid.

7. The traditional Kefalotyri uses unpasteurized raw milk.

8. Kefalotyri has a sharp, salty taste and is often used in dishes such as moussaka, pastitsio, or spanakopita.

9. Kefalotyri can be used as a substitute for halloumi cheese because it’s also made with sheep’s and goat’s milk.

10. Kefalotyri is a good source of protein, calcium, and vitamin A.

So there you have it – some interesting facts about kefalotyri cheese! If you’re ever in Greece, be sure to try this delicious appetizer and dessert cheese. And if you’re not, don’t worry – you can find kefalotyri in many cheese stores here in the United States. Enjoy!