Kefalotyri Cheese: Nutrition Value

Last Updated on August 23, 2023 by Aaron

Kefalotyri is traditionally made from sheep’s milk or a blend of sheep and goat’s milk. The type of milk used can influence the nutritional profile of the cheese. Generally, sheep’s milk has a higher fat and protein content than cow’s or goat’s milk, which can contribute to the richness of kefalotyri.

This cheese has a strong and salty flavor, with a slightly nutty and tangy profile. Its taste becomes more pronounced as it ages. Typically rich in protein and fat, particularly if made from sheep’s milk. It’s also a good calcium source but can be high in sodium due to its salty nature.

Nutritional content varies widely.

For instance, feta cheese is also salty and crumbly but softer and less fatty than kefalotyri. While other soft cheeses like Brie and Camembert tend to have a slightly higher fat content in comparison. Hard cheeses like Parmesan are dense in protein and calcium.

Let’s take a look at the actual nutritional value of kefalotyri cheese.

The table below shows the nutritional value of kefalotyri cheese. The value is referred to the USDA FoodData Central (1, 2) and a couple of popular kefalotyri brands like Kourellas and Christakis:

For a Serving Size of 1 oz (28g)KefalotyriDaily Value (%DV)
Total Fat9g13%
Saturated Fat6g30%
Calcium287 mg29%
Sodium324 mg14%
Vitamin A2505%
Cholesterol25 mg8%
*The Percent Daily Values are based on a 2,000-calorie diet, so your values may change depending on your calorie needs.

Approximately 90-110 kcal, the caloric content of kefalotyri largely comes from its fat and protein, with a minor contribution from carbohydrates. Since it’s made from sheep’s milk or a blend of sheep and goat’s milk, it tends to have a higher fat content, which results in a higher caloric density.

But it’s often used more sparingly because of its intense flavor.

It also contains nearly 30% of your recommended calcium and 14% sodium intake! But, Is Kefalotyri (also saganaki) actually healthy?

It’s somewhat comparable to one of the most closely related Greek cheeses “Kasseri”, which is traditionally made from a mix of sheep’s milk with no more than 20% goat’s milk. Still, it depends largely on its fat content and the ratio of milk used when making the cheese.

Read Kasseri vs Kefalotyri

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