Kefalotyri vs. Halloumi: What’s the Difference?

Kefalotyri and halloumi are both cheese varieties made from sheep/goat milk, but they each have their own unique flavor. Kefalotyri is a salty cheese that resembles parmesan, while halloumi is more similar to feta due to its milder taste. So what’s the difference between kefalotyri and halloumi? Let’s find out!

Kefalotyri is a harder cheese than halloumi, and it also has a more intense flavor. This makes kefalotyri a great choice for grating or shaving over dishes, while halloumi is better suited for cubing or eating as-is.

Melting

They both have a high melting point. This makes them perfect for frying or grilling, as they won’t melt away as some softer cheeses might.

Kefalotyri is commonly used in saganaki, a popular Greek dish made of fried cheese. Halloumi can also be used in saganaki, but it’s not as common as kefalotyri. So if you’re looking to add a touch of Greece to your next meal, be sure to try kefalotyri in saganaki!

If you’re looking for a salty, intense flavor, go with kefalotyri. If you want a milder but tangier taste and a cheese that can stand up to heat, halloumi is your cheese. If you think Kefalotyri is a bit too intense, try another version called Kefalograviera. It has a flavor somewhat in between a mild Kefalotyri and mellow graviera cheese.

Fresh or Sharp

There are no acid-producing bacteria used in the production of halloumi (1). Halloumi is not meant to age for a sharp flavor like cheddar, therefore it is usually eaten fresh or lightly aged for 1-2 months. On the other hand, Kefalotyri is a hard cheese that aged for a minimum of 3 months for up to 2 years, read how it’s made.

For that reason, the texture of kefalotyri is harder than halloumi.

Kefalotyri is served as part of an appetizer/meze with wine. Halloumi, on the other hand, tends to be softer in texture and can also have added herbs such as mint or parsley inside its pockets (lattice) – this gives halloumi more flavor.

Both kefalotyri and halloumi are delicious cheeses, but they each have their own unique qualities. So next time you’re looking for a tasty cheese to add to your dish, be sure to try out both kefalotyri and halloumi! You won’t regret it!